Here is the recipe for my new favorite broccoli salad, which also happens to be the best barbecue dish available. It has a tangy dressing that is mildly creamy, and it is tasty, fresh, and healthful all at the same time.
I really hope you have some exciting plans for hanging out and grilling this coming weekend because I’m going to be sharing three really great cookout salads with you this week. These are all simple to prepare, and, more significantly, simple to prepare in advance. First up – broccoli salad! This is a lighter and more nutritious take on the classic broccoli salad served in the Midwest, but it has all of the delicious flavors of the original.
Broccoli is cut into small florets and then marinated in a sauce that is creamy and acidic. Dried cranberries and tamari-roasted almonds are also used in the marinade. This dish only requires one bowl and is perfect for a picnic salad that can be taken on the go or for a quick meal that can be prepared in advance.
A Broccoli Salad Recipe That’s Good for You
Although broccoli salad is a staple side dish for summer barbecues, the conventional recipe calls for excessive amounts of sugar, mayonnaise, bacon, and cheese. When I omit the sugar, the meat, and the cheese entirely from my recipe, the finished product is a dish that is tangy, crisp, and refreshing; it will be the highlight of all of your summertime barbecues.
Instead of using the typical 1 cup mayo: When I make the dressing for my broccoli salad, I don’t use the traditional ratio of 1 cup of mayonnaise to 2 tablespoons of vinegar. Instead, I substitute some of the mayonnaise with olive oil and increase the amount of vinegar. I also add a few teaspoons of Dijon mustard and a little honey to the mixture, which results in a dressing that is not overly heavy, is really tangy, and has a delightful sweet/salty flavor.
Although the dressing is rather tasty, the smoky, sweet-and-salty tamari almonds and pepitas are the actual stars of this dish. Not only do they contribute a beautiful crunch to this salad, but they also bring a richness and smokey taste to the dish, making them the ideal nutritional replacement for bacon and cheese.
This recipe includes a full pound of broccoli, crunchy dried cranberries, and specks of red onion; it is Incredibly new, healthy, and simple to prepare!
Broccoli Salad Tips
Do you want to learn how to prepare the best broccoli salad in the area? These are some basic pointers to keep in mind:
Cut your broccoli small. Because the broccoli is served in its raw state in this meal, it is important to cut it into pieces that are manageable but still large enough to absorb the sauce and become tender. When the broccoli pieces and the other components of the salad are of comparable size to one another, you will be able to taste a little bit of each component in each bite.
Let it marinate. This salad is delicious shortly after it is made, but after it has been stored in the refrigerator for a few hours (or even days), it tastes much better. On day three, the broccoli becomes more tender and absorbs the flavors of the dressing; my family absolutely adored it at this point.
Save some nuts for the last minute. Even though I like to create this salad in advance so that the tastes have time to develop, the secret to its greatness is the extremely crispy and smokey nuts and seeds that are sprinkled on top. They will lose their crunch if they are added too early, so set some aside to sprinkle on just before they are served.
Broccoli Salad Serving Suggestions
This dish would go wonderfully with vegetable burgers, black bean burgers, portobello “dogs,” or BBQ jackfruit sandwiches if you were to make it for a cookout. As I mentioned earlier, this is an excellent recipe to prepare in advance since, contrary to popular belief, it really becomes better with age. This is because the broccoli becomes more tender as it is marinated in the dressing, and the flavors become more pronounced as the dish rests.
- 1 pound broccoli crowns
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mayo, I like Sir Kensington’s or vegan mayo
- 1½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 garlic clove, minced
- ¼ teaspoon sea salt, more to taste
- ⅓ cup diced red onions
- ⅓ cup dried cranberries
Smoky tamari almonds
- ½ cup almonds
- ½ cup pepitas
- 1 tablespoon tamari
- ½ teaspoon maple syrup
- ¼ teaspoon smoked paprika, more to taste
- Prepare a baking sheet by lining it with parchment paper and preheating the oven to 350 degrees Fahrenheit.
- Cut the broccoli florets into pieces that are 12 inches long and dice any remaining broccoli stems so that they are 14 inches long. First, you need to peel any parts of the stem that are tough or woody.
- Olive oil, mayonnaise, apple cider vinegar, mustard, maple syrup, garlic, and salt should be mixed together in the base of a big bowl using a whisk. Toss the broccoli, onions, and cranberries to coat them after adding them to the dish.
- Spread the almonds and pepitas out in a thin layer on the baking sheet, toss them with the tamari, maple syrup, and smoked paprika, and then spread them out again. Bake for ten to fourteen minutes, or until the top is golden brown. Take them out of the oven and let them cool for five minutes; the longer they sit, the crispier they will get.
- Mix the almonds and pepitas together in the salad, reserving some of each to sprinkle on top before serving. To taste, season, and then serve.
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