Description
My Crunchy Broccoli Salad is fresh and bright with a balance of earthy, savory, sweet and tangy flavors. It’s loaded with palate-pleasing textures. Plus, my spin on broccoli crunch salad is craveably delicious and easy to make. Loved by kids AND adults, this scrumptious salad is a welcomed dish at any potluck, picnic, barbecue or family gathering.
Ingredients
Units
Scale
Salad:
- 4 cups small broccoli florets, raw
- 1 (15 oz.) can mandarin oranges, drained
- 1/2 cup slivered red onion
- 1/2 cup sliced almonds
Grapefruit Vinaigrette:
- juice from 1 large grapefruit (about 1/2 cup)
- 1/2 cup avocado oil
- 2 Tablespoons red wine vinegar
- 4 teaspoons honey
- salt and black pepper, to taste
Instructions
- Cut the raw broccoli florets from the crown of the broccoli. Be careful to get just the florets, leaving the stalks, leaves and stems. (Those stems should be added to a ziptop bag in the freezer to make a scrumptious broccoli cheddar soup later.) Cut up two to three broccoli crowns until you get four cups of broccoli florets that are small bite-sized pieces.
- Toss the broccoli florets, onions, almonds and mandarin oranges into a large mixing bowl.
- In a smaller bowl, whisk together the grapefruit juice, avocado oil, red wine vinegar and honey. Once the dressing is emulsified, taste it and add salt and black pepper, if needed.
- Pour about 2/3 of the dressing over your crunchy broccoli salad and set aside the remainder to serve at the table if anyone wants extra.
- Gently toss the broccoli mixture in the dressing so you don’t break up the mandarin segments. Be sure everything is coated in the grapefruit vinaigrette.
- You can serve this lightened-up version of broccoli crunch salad immediately or allow it to marinate in the fridge for a time. We think it’s best after about two hours of marinating.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: Cold Prep
- Cuisine: American