I hope most of you had checked out my YouTube Channel by now. If not, yes, you are missing out! Simply click on the video tutorial above to learn how to make this healthy and hearty Broccoli Salad, and many other yummy recipes with step-by-step tutorials. I know it’s Fall, as it said so in the calendar. However, my thermometer said otherwise! I can’t quite believe we’ll be bearing another triple digits temperature this weekend. My solution to beat the heat? Eat some salad. Not any salad, but this Broccoli Salad, which is packed with Fall flavors and wonderful goodness.
There are only a few simple ingredients, as you can see from the picture below. Simple, clean and healthy. And what I love most is how easy it is to prepare. If you make them ahead of time, it’s equally good the next day as the broccoli stays nice and crispy even with the dressing tossed in. Thus, make this Broccoli Salad a great pot luck item or perfect for your up coming gathering! You can easily double or triple the recipe.
In the recipe, I only blanch the broccoli for one minute and transferred it to a bowl of iced water. The iced water helps stop the cooking process and helps the broccoli stay nice and green. So, that’s an important step not to miss.
The dressing is simple with just a few ingredients. Noticed in the video that I used Japanese Mayo instead of the regular ones. I am partial to the Japanese Mayo. It’s more flavorful and rich, since it contains higher ratio in egg yolks compare to the regular ones. You can find it in most Asian supermarkets or ethnic isle in major supermarkets as well. If not, you can also order it online. I’ll provide a link at the end of the post for your reference.
Last but not least, don’t’ forget to check out the 2 current giveaways on my blog. One is for the awesome Paleo Italian Cooking cookbook (worldwide) and the other one is $100 Visa gift card (U.S. only)! Click on the links below for details on how to enter!
$100 Visa Gift Card Giveaway
Paleo Italian Cooking Cookbook Giveaway
Tools and Ingredients used:
Japanese Mayo (Click here for product information)
Wood Salad Bowl with Servers (Click here for similar product)
Small Glass Bowls (Click here for similar product)
Core Bamboo 3-Piece Cutlery Set (Click here to see product information)
Wood Print Photography Backdrop (Click here to see similar product)
1 pound organic broccoli
1 Fuji apple, diced
2 ounce cheddar, diced
1/4 cup toasted almond slices
1/4 cup dried cranberries
1/4 cup Japanese Mayo
1 tablespoon fresh lemon juice
2 teaspoons agave
1 green onion, chopped
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Bring 4 cups of water to a boil. Cut broccoli floret into bite size pieces. Remove and discard tough outer layer of the broccoli stem and cut tender part into small diced. When water comes to a boil, blanch broccoli for one minute.
Transfer broccoli into a bowl of iced water to stop the cooking process and retain the bright green color. Drain well and press out excess water. Set aside.
In a large mixing bowl, whisk mayo, lemon juice, agave, salt and pepper, to taste. Add diced apple, broccoli, and gently toss to coat with dressing. Add the almond slices, cranberries and green onion and gently toss to combine. Transfer to serving plate and enjoy!