Broccoli Salad

This broccoli salad recipe is the perfect easy cook outside dish! Tangy, refreshing, and full of yummy sweet/salty flavour, it's a lighter version of the classic recipe, made with less mayo and no sugar, meat, or dairy. Perfect as a meal all on its own or as a side dish.

Ingredients

• 2 kg broccoli crowns

• 3 tablespoons extra-virgin olive oil

• 3 tablespoons mayo

• 1½ tablespoons apple cider vinegar

• 2 teaspoons Dijon mustard

• 1 teaspoon maple syrup or honey

• 1 garlic clove, minced

• ¼ teaspoon sea salt, more to taste

• ⅓ cup diced red onions

• ⅓ cup dried cranberries

Smoky tamari almonds

• ½ cup almonds

• ½ cup pumpkin seeds

• 1 tablespoon (Japanese) Soy Sauce

• ½ teaspoon maple syrup

• ¼ teaspoon smoked paprika, more to taste (Woolworths sells)

Instructions

• Preheat the oven to 180°C and line a baking sheet with parchment paper.

• Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.

• In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.

• Place the almonds and pumpkin seeds on the baking sheet, toss with the soy sauce, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).

• Toss the almonds and pumpkin seeds into the salad, reserving a few to sprinkle on top. Season to taste and serve.