Recipe by Katie Mae
Makes 4–6 servings | Ready in 15 minutes | Stores 3 days in the fridge (without nuts)
½ cup unsweetened non-dairy milk (I use WestSoy soymilk)
1 tablespoon flax OR chia seeds
2 tablespoons nutritional yeast
1½ tablespoons apple cider vinegar
1½ tablespoons stoneground mustard
1 garlic clove
¼ teaspoon black pepper
2 apples (divided)
1 lb. broccoli, chopped into bite-size pieces (2 large heads)
¼ red onion, thinly sliced
1 cup blueberries
¼ cup sliced or chopped almonds
- In a blender, combine the non-dairy milk, seeds, nutritional yeast, vinegar, mustard, garlic clove, black pepper, and ½ of an apple. Blend until creamy.
- Add the chopped broccoli, red onion, and blueberries to a large mixing bowl. Dice the remaining 1½ apples and them to the bowl.
- Pour the dressing over top and toss well. Place the bowl in the fridge to chill until you’re ready to serve it.
- Add the almonds just before serving.
If you’re not a fan of nutritional yeast you can leave it out. However, it does add an umami flavor and helps to offset the vinegar and mustard. If you’d like to substitute it with something else, you try 1–2 tablespoons of cashews, 1¬–2 dates, OR 1 teaspoon miso.
If raw broccoli turns you off, you can briefly blanch or very lightly steam the broccoli first. Either way, chill the broccoli right after cooking to prevent it from becoming too soft.
Tired of the simple, green salads and looking for something different to bring to the summer party? This yummy Broccoli Salad with Apples and Blueberries is super fresh and easy!
America’s standard broccoli salad is loaded with mayo and topped with bacon, which turns the healthy broccoli into a heart attack in a bowl, so I wanted to give you a broccoli salad that’s really light and healthy, yet still full of flavor.
This salad is a nutritional powerhouse, but don’t think that means it’s boring for one second!
In fact, the dressing’s such a great combo of healthy and tasty you may want to make a double batch of just that to use again on salads throughout the week.
The broccoli adds a good crunch, but the salad also packs some juicy, tangy, sweetness!
If you’re not a fan of the raw broccoli, you can also make this salad with blanched or lightly steamed broccoli. Just make sure you don’t make it too soft.
I hope you (and your guests) enjoy it as much as I did!