Broccoli Salad

Paleo, vegan, gluten-free, grain-free, dairy free

Spring is officially here! Even though it doesn't seem like it here in Ottawa, where the temperate is below freezing and the ground is still snow covered. Either way Spring has me craving more fresh salads. This broccoli salad is a great option for a side dish, a potluck or BBQ party (which will be here before we know it!)

The dressing for this salad is super creamy and tangy but completely dairy-free. A typical broccoli salad is loaded with mayo, or yogurt, not to mention a more than generous helping of sugar. Not exactly what you want on your salad. I sweetened this with just a touch of honey which could easily be left out if you preferred. 

I also love that you can make this salad a head of time and leave in the fridge. If you make it a head of time it allows the flavours to marry together and really develop. In fact, I like it the best the day after I make it. 

Ingredients 

• 6 cups broccoli, chopped into bite size pieces
• 1 large apple, diced (about 1 1/2 cups)
• 3/4 cup cranberries 
• 1/2 cup  red onion (diced)
• 1/2  cup shredded carrot 

Dressing

• 1 large avocado
• 1/2 apple cider vinegar
• 1/4 cup nut milk (I use cashew milk, recipe found here) 
• 1 tbsp nutritional yeast
• 1 tbsp honey 
• 1/2 tsp salt
• pinch of black pepper 

Method 
- In a large mixing bowl add broccoli, apple, carrots, cranberries, and onions
- Add all ingredients for the dressing into a blender or food processor. Blend until fully combined and smooth. 
- Pour dressing over salad and toss until fully coated. Serve right away or refrigerate until ready to serve. The flavours will develop further if refrigerated for a couple of hours/overnight.