|Shaved Broccoli Salad|
Let’s start off with the name of this salad. Shaved? Ugh…I’ll admit, I hesitated over using that word. *Insert funny joke I had here…but, apparently my family thought was inappropriate* Seriously though, it was the word that just kept repeating in my head as I wondered how this would all work if I “shaved” the broccoli. I imagined, instead of hunks of stalky, unyielding crowns, this salad would have crisp, crunchy slivers of broccoli, surrounded by a light and creamy dressing and flecked with sweet cranberries, tart apple slices and nutty almonds. I used my best chef’s knife to slice through each crown, as you would julienne any other vegetable. You could used your mandoline or slicer blade on your food processor, but I enjoy the process of chopping. It’s therapeutic. I will warn you…it is a bit messy. The broccoli heads break up and get all over your hands, but you’ll want to tough it out. This salad is so worth it!
Shaved Broccoli Salad
3 – 4 small broccoli heads, stems cut to about 2″ and julienned
1 small red apple, cut into slices about the same size as the broccoli
1/2 C. dried cranberries
1/2 small red onion, sliced
1/2 C. sliced almonds
1/4 C. mayonnaise or vegenaise
1/4 C. non-fat plain Greek yogurt (I use Chobani)
2 T. apple cider vinegar (I use Bragg’s)
1 packet stevia
3/4 t. salt
1/4 t. freshly ground black pepper
Combine all of the salad ingredients, up to the onion, in a large bowl. Combine the dressing in a small bowl and whisk until smooth. Pour the dressing over the broccoli and toss to combine and get it all covered. Add the almond slices and toss a bit more. If you can stand it, refrigerate for an hour before serving…but I bet you eat half of it before it makes it to the fridge!
Broccoli is not everyone’s favorite vegetable in my house…but this salad may have changed some minds! What is your favorite way to eat broccoli? Leave a comment below and let me know!