Best Broccoli Salad


This broccoli plate of mixed greens formula is the ideal simple barbecue side dish! Tart, invigorating, and brimming with yummy sweet/salty flavor, it’s a lighter adaptation of the exemplary formula, made with less mayo and no sugar, meat, or dairy.


1 pound broccoli crowns

3 tablespoons extra-virgin olive oil

3 tablespoons mayo

1½ tablespoons apple juice vinegar

2 teaspoons Dijon mustard

1 teaspoon maple syrup or nectar

1 garlic clove, minced

¼ teaspoon ocean 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


Preheat the broiler to 350°F and line a heating sheet with material paper.

Slash the broccoli florets into ½-inch pieces and any residual stems into ¼-inch dice. Strip any woody or course parts from the stem first.

In the base of an enormous bowl, whisk together the olive oil, mayo, apple juice vinegar, mustard, maple syrup, garlic, and salt. Include the broccoli, onions, and cranberries and hurl to cover.

Spot the almonds and pepitas on the heating sheet, hurl with the tamari, maple syrup, and smoked paprika and spread into a far layer. Heat 10 to 14 minutes or until brilliant darker. Expel from the broiler and let cool for 5 minutes (they’ll get crispier as they sit).

Prepare the almonds and pepitas into the serving of mixed greens, holding a couple to sprinkle on top. Season to taste and serve.

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