Get ready to experience a broccoli salad that will redefine your expectations!
This vibrant recipe, featuring a zesty lemon dressing and a secret ingredient, is about to become your new go-to for a burst of fresh flavor and satisfying crunch.
Why This Recipe Works
Slicing the florets creates a larger surface area, so the dressing tenderizes the broccoli more effectively, making it tender crisp rather than having a harsh, raw bite! And trust me, nobody wants a mouthful of raw broccoli—unless you're a rabbit! The addition of ingredients like sunflower seeds enhances the salad's texture and flavor profile.
I also like a generous amount of dressing. Let's face it, dressing soaked florets are the best part! Consequently, I opt for a lighter dressing with less mayo, which coats every piece thoroughly. Less oil, more dressing, more flavourings — that's my motto!
This salad isn't just about crunch; it's about flavor that melds together. It needs time to soften the broccoli slightly, so the flavors have time to mingle! Nobody likes a boring salad, so remember, patience is key!
Ingredients
Now, let's explore into what you'll need to whip up this awesome broccoli salad! First, grab 500g of broccoli florets – about two large heads. Don't forget 150g of cooked, chopped bacon for that smoky crunch!
Next, you'll want ¾ cup of dried cranberries (or raisins, if you're feeling rebellious!). A ½ cup of almond slivers adds a nice nutty touch, and ½ a finely sliced red onion gives it a zing! This recipe is also versatile, like many slaws, pairing well with a variety of main courses.
For the dressing, I like to use ½ cup of mayonnaise, ¾ cup of Greek yogurt, ¼ cup of milk, and ¼ cup of lemon juice. Two minced garlic cloves are essential, along with one teaspoon each of onion powder, garlic powder, and mustard powder. Sweeten it with a tablespoon of sugar, and season with 1 ½ tsp of dried dill, 1 tsp of dried parsley, 1 tsp of salt, and ¼ tsp of pepper!
Instructions
So, you've got all your ingredients ready, right? I want you go ahead and slice your broccoli florets. Make sure they're no thicker than 0.7 cm – about 1/4" thick. It's important, I promise!
Now, grab that bowl with your broccoli. Toss in the bacon, cranberries, almond slivers, and red onion. I could eat this part right now! Next up, the dressing:
- Whisk the mayonnaise, yogurt, and milk in a big bowl.
- Add lemon juice, garlic, onion powder, garlic powder, and mustard powder.
- Mix it well and verify it is well incorporated.
- Combine with sugar, dill, parsley, salt, and pepper.
Pour that lovely dressing all over the salad. Toss it really well. Don't be shy – get everything coated. Cover the bowl. Pop it in the fridge. You should refrigerate it overnight (or at least two hours). Take it out to warm up a bit before serving – patience is a virtue!
Recipe Notes
This is one of those salads that needs time for their flavors to become one – plus, the dressing softens the broccoli a bit. Raw broccoli is crunchy, and some people don't like that! But the dressing tenderizes it, so it's tender-crisp.
If you aren't a fan of raw broccoli at all, steam it! Steaming is better than boiling because florets get waterlogged.
Now, for the mayo – I recommend Hellman's! Cheaper brands can be too sour or sweet. I don't use mayo much, so I get the good stuff! (PS – I love Kewpie mayo, but it's not the best for this recipe because its flavor is too smooth — sad face). Nutrition's calculated assuming eight servings.
Short Recipe Version
Delicious Broccoli Salad
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 6
Ingredients:
- 1 large head broccoli, cut into florets
- 1/2 cup red onion, chopped
- 1/2 cup sunflower seeds
- 1/2 cup dried cranberries
- 1/2 cup mayonnaise
- 1/4 cup lemon juice
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Combine broccoli florets, red onion, sunflower seeds, and dried cranberries in a large bowl.
- In a separate small bowl, whisk together mayonnaise, lemon juice, sugar, salt, and pepper.
- Pour dressing over broccoli mixture and toss to coat.
- Refrigerate for at least 2 hours, preferably overnight, before serving.
Nutrition (Per Serving – Estimated):
- Calories: 250
- Fat: 18g
- Protein: 6g
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 12g