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!
By Chef Katie Mae
Makes 4–6 servings | Ready in 15 minutes | Stores 3 days in the fridge (without nuts)
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.
We'll send you plant-fabulous recipes and updates about our culinary classes and FREE, LIVE weekly trainings in Chef Katie Mae's kitchen!