Vegan Broccoli Salad

Vegan Broccoli Salad

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

  1. Preheat the oven to 350°F and line a baking sheet and parchment paper.
  2. 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.
  3. 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.
  4. 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).
  5. 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.

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