Have you ever tried using broccoli in a salad? Sure, serving it boiled or steamed with a drizzle of olive oil or a dollop of butter is simple and delicious, but I tell you what, broccoli in a cold salad is absolutely fabulous. Ever since I made my broccoli, apple and bacon salad with creamy salad for the Salad A Day cookbook, I’ve been a little obsessed and coming up with different variations of broccoli salads.
Today’s paleo broccoli salad is actually a part of a bigger meal, which I shared in a separate blog post, but it was so delicious that it deserved its own recipe page. It’s a chopped broccoli slaw with crunchy celery, dried cranberries and creamy, ranch-like dressing. It’s great on its own as a light salad or you can top it with grilled chicken, crispy bacon, prawns or poached egg.
- Broccoli is partially cooked (only slightly), so it’s not totally raw and therefore a little easier to digest. You could also use cauliflower instead.
- Cranberries are dried cranberries, and yes they have a little added sugar but I am only using a very small amount for the whole salad (mostly for some sweetness) and I personally don’t sweat it. You are welcome to use unsweetened dried cranberries or another type of dried fruit such as raisins or sultanas, chopped dried apricots or dried apples – they would all work nicely in this salad.
- Finally, the dressing contain a little Greek yoghurt, but it can absolutely be made without it. Simply add more mayonnaise or coconut cream/yoghurt.
- Whole30: Use fresh fruit like diced grapes, apple or blueberries instead of dried fruit, and omit the Greek yoghurt. AIP: Use olive oil and coconut cream/yoghurt based dressing instead of mayonnaise.
Related: 10 Tasty Paleo Salad Dressings
- 1 head of broccoli (large), broken into florets
- 2 celery sticks, diced into small cubes
- 3 tablespoons of dried cranberries, chopped
- 2 spring onions/scallions, chopped (green and/or pale green parts)
- 2 tablespoons Greek full-fat yoghurt
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard or yellow
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt and pinch of pepper
- 3 tablespoons mayonnaise
- 1 tablespoon olive oil
- Then as above
- Bring a saucepan of water to a boil. Add the broccoli and cook for 2 minutes, then strain and rinse under cold water. Let it cool off slightly, then chop up into smaller pieces.
- Combined the dressing in a mixing bowl. Add the rest of the ingredients and the chopped broccoli. Combine well and serve.
- This salad keeps well overnight in the fridge. If making ahead of time, keep the salad separated from the dressing until serving.
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