With the unofficial start to summer kicking off this weekend, this 5-step vegan broccoli salad recipe is the perfect easy cookout side dish! Tangy, refreshing, and full of yummy sweet and salty flavor, it’s a lighter version of the classic recipe, made with less mayo and no sugar, meat, or dairy.
Ingredients
1 pound of broccoli crowns
3 tablespoons of extra-virgin olive oil
3 tablespoons of Avocado Oil mayonnaise
1½ tablespoons of apple cider vinegar
2 teaspoons of Dijon mustard
1 teaspoon of maple syrup or honey
1 garlic clove, minced
¼ teaspoon of sea salt, more to taste
⅓ cup diced of red onions
⅓ cup of dried cranberriesSmoky tamari almonds:
½ cup of almonds
½ cup of pepitas
1 tablespoon of tamari
½ teaspoon of maple syrup
¼ teaspoon of smoked paprika, more to taste
Instructions
- Preheat the oven to 350°F and line a baking sheet and 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 pepitas on the baking sheet, toss with the tamari, 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 pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.
Pro-tip! Chop the florets into roughly ½-inch pieces. Dice the stem into smaller ¼-inch pieces.
