Broccoli Salad
Description: This vegan broccoli salad might just turn you around if you aren't a fan of raw broccoli. There’s a reason broccoli salad is a picnic staple - and we can’t get enough! Unlike most leaf-based salads, this salad won’t wilt when prepared ahead of time. The creamy dressing clings perfectly to every delicious and crunchy bite.
Ingredients
- 1 medium broccoli , broken into small pieces †
- ⅓ cup (48g) dried cranberries
- ⅓ cup (45g) toasted pine nuts
- ½ medium shallot , thinly sliced
- 1 avocado , cubed
- ½ cup (130g) unsweetened soy yogurt †
- ¼ cup (60g) vegan mayonnaise
- 3 Tbsp (45ml) apple cider vinegar
- 2 Tbsp (30ml) maple syrup
- 1 tsp (3g) garlic powder
- ¼ tsp smoked paprika powder
- ¼ tsp salt
- ¼ tsp ground black pepper
Instructions
- In a large bowl, combine the broccoli, cranberries, pine nuts, shallot, and avocado.
- In a mason jar or small bowl, combine the dressing ingredients. Pour half the dressing over the salad and toss to coat.
- Serve, with the remaining dressing on the side. Enjoy!