Broccoli Salad
A refreshing and nutritious salad combining raw broccoli, vibrant cherry tomatoes, crunchy sunflower seeds, and a creamy dressing, perfect for any occasion.
Ingrédients
Main Ingredients
- 2 heads heads of broccoli, chopped Fresh, chopped into bite-sized pieces.
- 1 cup cherry tomatoes, halved Rinsed and cut in half.
- 1/2 cup red onion, thinly sliced Use a sharp knife for thin slices.
- 1/2 cup shredded cheddar cheese Use pre-shredded or shred your own for fresher taste.
- 1/4 cup sunflower seeds Optional: can substitute with pumpkin seeds.
- 1/2 cup raisins Substitutes can include dried cranberries.
Dressing Ingredients
- 1/2 cup yogurt or mayonnaise Dairy-free alternatives can be used.
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey Adjust or omit based on preference.
- to taste Salt and pepper Add according to personal taste preference.
Instructions
Preparation
- Wash and chop the broccoli into bite-sized pieces.
- Rinse the cherry tomatoes and slice them in half.
- Thinly slice the red onion and prepare the shredded cheddar cheese.
Combine Main Ingredients
- In a large bowl, combine the chopped broccoli, halved cherry tomatoes, sliced red onion, shredded cheddar cheese, sunflower seeds, and raisins. Mix gently.
Prepare Dressing
- In a separate bowl, whisk together yogurt or mayonnaise with apple cider vinegar, honey, and a pinch of salt and pepper.
Combine Salad and Dressing
- Pour the dressing over the combined salad ingredients and coat thoroughly.
- Using a spatula or large spoon, toss everything together until evenly coated.
Chill
- Cover the bowl with plastic wrap or a lid, and refrigerate for at least 30 minutes to let flavors meld.
Taste and Adjust
- After chilling, taste the salad and adjust seasoning as needed.
Serve
- Serve fresh, and enjoy this delicious Broccoli Salad!
Notes
This salad is great for meal prep and can last 3-5 days in the fridge. To make it vegan, use a plant-based mayonnaise and omit cheese.