Broccoli – that humble green veggie that somehow ends up on every plate. I used to think it was just a sidekick, a mere background actor in the world of veggies, until I stumbled upon this broccoli salad recipe. It’s like finding an unexpected gem in a thrift store, and with the creamy lemon dressing, it transforms into something almost magical, like a sunny day after a week of rain.
Steps
- Toast the walnuts or pecans in a dry skillet over medium heat for about 4-5 minutes, stirring occasionally to prevent burning. Once toasted, transfer them to a cutting board and chop coarsely.
- Prepare the vegetables and fruit: chop the broccoli into bite-sized pieces, grate the carrot, core and chop the apple, and thinly slice the onion. Place all these ingredients into a large salad bowl.
- Add the toasted nuts and dried craisins or raisins to the bowl with the prepared fruits and vegetables, mixing them together.
- For the dressing, combine mayonnaise, sour cream, freshly squeezed lemon juice, sugar, salt, and pepper in a small bowl. Stir until the dressing is well mixed and creamy.
- Pour the dressing over the salad ingredients in the bowl. Toss everything together until the salad is evenly coated with the dressing. Adjust the dressing amount according to your taste preference.
Ingredients
- 2 medium heads of broccoli (approximately 1 pound)
- 1 large carrot, peeled and grated or sliced into thin strips
- 1 apple, cored and chopped (use a crisp, sweet variety)
- 1/4 cup of finely chopped onion (red or yellow onion works)
- 1/2 cup of toasted pecans or walnuts
- 1/2 cup of dried cranberries or raisins
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons freshly squeezed lemon juice
- 1/2 tablespoon sugar, or to taste
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Nutritional Values
Calories: 2094 kcal | Carbs: 180g | Protein: 42g | Fat: 144g | Saturated Fat: 30g | Cholesterol: 102mg | Sodium: 1830mg | Potassium: 4674mg | Fiber: 42g | Sugar: 96g | Vitamin A: 18660IU | Vitamin C: 1113mg | Calcium: 774mg | Iron: 15.2mg
FAQ
- Can you consume broccoli raw in this salad?
- Yes, you can enjoy broccoli raw in this salad. Not only does it retain its nutritional value, but it also adds a satisfying crunch and vibrant color when cut into small florets.
- Is it possible to cook the broccoli for this salad?
- Absolutely, while raw broccoli is traditionally used, some prefer to blanch it to soften the texture. If you choose to blanch, ensure the broccoli is cooled and thoroughly dried before incorporating it into the salad.
- Can broccoli stems be included in the salad?
- Yes, broccoli stems are a great addition to the salad. Just peel away the tough outer layer with a potato peeler before using them.
- Is there a substitute for sugar in the dressing?
- Certainly! To make the salad paleo-friendly, honey can be used instead of sugar, adjusting to taste.
- How well does this salad keep if made in advance?
- This broccoli salad stores well in the refrigerator and remains tasty the next day. Ensure it is tightly covered to maintain freshness, and the lemon dressing will help preserve the apples and prevent browning.
Tips
- Toast the Nuts: Toast walnuts or pecans in a dry skillet over medium heat for 3-5 minutes until they are fragrant and golden. This enhances their flavor and adds a delightful crunch to the salad.
- Prepare Broccoli Properly: For the best texture, cut broccoli florets into small, bite-sized pieces. This ensures they’re easy to chew and mix well with other ingredients. You can also use peeled broccoli stems for added crunch.
- Customize the Dressing: Adjust the lemon juice and sugar in the creamy dressing to your taste. The fresh lemon juice provides a vibrant flavor, while the sugar balances the tartness, so feel free to tweak these for your preferred level of sweetness.
- Make Ahead for Best Results: This salad keeps well overnight in the fridge. The lemon dressing helps to preserve the apples and maintain their color, making this a great make-ahead dish for gatherings.
Equipment
- Julienne Slicer – Useful for slicing the carrot into thin, uniform strips.
- Dry Skillet – For toasting the walnuts or pecans to bring out their flavor.
- Mixing Bowls – Necessary for combining the salad and dressing ingredients.
- Salad Spinner – Useful for drying broccoli if you decide to blanch it.
- Zester or Citrus Juicer – Helpful for extracting fresh lemon juice for the dressing.
