Broccoli Salad with Almonds and Cranberries + A Giveaway
Broccoli Salad with Almonds and Cranberries- all you need is 10 ingredients to make this mayo-free broccoli salad that’s bursting with textures and flavors! (vegan + gluten-free)
Mayo haters rejoice! I’ve got a broccoli salad for you that is crazy delicious without the need for any dairy at all.
Instead of the typical heavy, mayonnaise-based dressing, this salad offers a more nutritious option by using creamy, heart-healthy avocado. Blended with fresh lemon juice and garlic, it makes for a smooth dressing that allows the flavor of the broccoli to shine through.
This recipe comes from America’s Test Kitchen’s latest cookbook, Nutritious Delicious which features 130 classic recipes that have been reengineered to be as nutrient-dense as possible. We’re talking superfoods galore worked into everyday favorites from pizza and tacos to waffles and cookies.
As soon as I laid eyes on this book, I knew you guys would love it. So in addition to sharing the recipe for this incredible broccoli salad, the publisher is also giving y’all a chance to win a copy of your own. How awesome is that?
I have to give credit to the ATK team for coming up with the brilliant idea to use avocado in place of mayo. Not only was that genius, but I loved the suggestion to chop up the broccoli stem and add it to the salad as well. Such a great way to prevent food waste.
I’m telling ya, this book is full of gems!
If you’d like a chance to win a copy, please leave a comment below telling me what your favorite superfood is.
I’ll pick two winners one week from today and contact you via email. Good luck!
Broccoli Salad with Almonds and Cranberries
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
- 1 and 1/2 pounds broccoli*
- 1 avocado, pitted and halved
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest + 3 tablespoons lemon juice
- 1 garlic clove, minced
- salt & pepper, to taste
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds, toasted
- 1 shallot, thinly sliced
- 1 tablespoon minced fresh tarragon (optional)
Fill a large bowl halfway with ice and water then set aside. In a medium saucepan over high heat, bring 1-inch water to a boil. Place the broccoli in a steamer basket and place over saucepan. Cover, reduce heat to medium-low and cook until broccoli is bright green, about 4 to 6 minutes.
Drain well and transfer to the bowl with ice water to cool for about 10 minutes. Drain again then transfer to a salad spinner and spin dry (or lay on a towel to dry).
In a blender or food processor (I used a NutriBullet) combine avocado, olive oil, lemon juice and zest, garlic, and 3/4 teaspoon salt + 1/4 teaspoon pepper. Blend until smooth, about 30 seconds, scraping down sides of bowl as needed.
Add broccoli to a large serving bowl then add the avocado dressing, cranberries, almonds, shallot and tarragon. Toss to combine then season with salt & pepper, to taste. Serve immediately and enjoy!
*Chop florets into 1-inch pieces then peel the stalk, halve it lengthwise and slice into 1/4-inch pieces
I wasn’t able to find fresh tarragon so I made it without. The salad is best served fresh as the avocado will cause it to brown if served the next day. You can prep the broccoli in advance and add everything else to the bowl, minus the dressing. Then when you are ready to serve, make the avocado dressing and toss to combine.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!