Description
A fresh and crunchy broccoli salad tossed with a creamy lemon dressing, featuring toasted nuts, sweet apple, and dried cranberries, perfect for a quick and healthy side dish or light meal.
Ingredients
Salad
- 2 medium broccoli heads (about 1 lb)
- 1 large carrot, grated or julienned
- 1 apple, cored and chopped
- 1/2 small red onion (1/4 cup thinly sliced)
- 1/2 cup pecans or walnuts, toasted
- 1/2 cup craisins or raisins
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 Tbsp freshly squeezed lemon juice
- 1/2 Tbsp sugar (or add to taste)
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Toast Nuts: Toast walnuts or pecans over medium-high heat, tossing occasionally to prevent burning. Heat for about 4-5 minutes until fragrant and lightly browned, then transfer to a cutting board and coarsely chop.
- Prepare Vegetables and Fruit: Chop broccoli into bite-sized pieces, grate or julienne the carrot, chop the apple, and thinly slice the red onion. Combine all in a large salad bowl.
- Add Nuts and Dried Fruit: Add the toasted pecans or walnuts and the craisins or raisins to the bowl with the prepared vegetables and fruit.
- Make Dressing: In a separate bowl, mix together mayonnaise, sour cream, freshly squeezed lemon juice, sugar, sea salt, and black pepper until smooth and creamy.
- Toss Salad: Pour the dressing over the salad ingredients, either adding to taste or using the full amount, then toss gently to combine all flavors evenly.
Notes
- For extra crunch, use freshly toasted nuts and add them just before serving.
- Adjust sugar and lemon juice in the dressing according to your preferred taste balance.
- This salad can be made a few hours ahead but is best served fresh to maintain crispness.
- Substitute mayonnaise and sour cream with Greek yogurt for a lighter version.
- Keep salad chilled before serving for ultimate freshness.