Keeping it fresh on Monday, with this super bright, healthy and light Broccoli Salad!
For a little twist on the traditional Broccoli Salad, I added mashed avocado to the vegan mayo base for added creaminess and health benefits. It's perfect for lunch or served as a side.
See below for this super easy recipe and step-by-step video.
4 Cups Broccoli florets
For The Dressing:
1/4 c Vegan Mayo - I used @followyourheart
1/4 c Avocado mashed
1/2 Cup Red Onion small diced
2- tsp Lime Juice (adjust to taste)
1 1/2 tsp Salt (adjust to taste)
3 Tbl Cranberries
2 Tbl Fresh Chive chopped
1/2 tsp Garlic Powder
For The Broccoli:
Blanche broccoli florets in a pot of salted boiling water for 1 minute.
Strain the broccoli and add it to an ice bath. (This stops the cooking process and maintains the bright green colour of the broccoli). Strain and set aside.
For The Avocado Dressing:
Add all of the dressing ingredients to a bowl and mix to combine.
Pour the dressing over the cooked broccoli and fold to combine, evenly coating the broccoli.
Serve as a side dish or meal.