Ingredients
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For the Salad Base:
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1 large head of broccoli (about 1.5 pounds or 6-7 cups of florets): Washed, thoroughly dried, and chopped into very small, bite-sized pieces.
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1 large crisp, sweet apple (like Honeycrisp, Gala, or Fuji): Cored and diced into ½-inch pieces. No need to peel.
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½ cup slivered or sliced almonds: Toasted for best flavor.
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½ cup finely diced red onion: (from about ½ of a small red onion).
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For the Creamy Tangy Dressing:
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½ cup high-quality mayonnaise: This provides the rich, creamy base.
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½ cup plain Greek yogurt (full-fat or 2% recommended): Adds a wonderful tang and lightness, cutting the heaviness of the mayonnaise.
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3 tablespoons apple cider vinegar: This is the key acidic component that brightens the entire salad.
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2 tablespoons pure maple syrup or honey: Provides a touch of natural sweetness to balance the vinegar and yogurt. Adjust to your taste.
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½ teaspoon salt:
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¼ teaspoon black pepper:
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Instructions
This is a small step with a huge flavor payoff. Place the slivered or sliced almonds in a small, dry skillet over medium-low heat. Cook, stirring frequently, for 3-5 minutes, until they are fragrant and lightly golden brown in spots. Watch them carefully as they can burn quickly. Once toasted, immediately remove them from the hot skillet and set them aside to cool completely.
Wash and thoroughly dry your head of broccoli. Patting it dry with a clean kitchen towel or using a salad spinner is crucial, as excess water will make the dressing runny. Cut the florets off the thick stems. Chop the florets into very small, bite-sized, almost crumb-like pieces. The smaller the pieces, the better they will absorb the dressing and the easier the salad will be to eat. Dice the red onion finely. Core and dice the apple into small, uniform pieces. Place the prepared broccoli, diced apple, and diced red onion in a large mixing bowl.
In a separate medium bowl or a large liquid measuring cup, combine all the dressing ingredients: the mayonnaise, Greek yogurt, apple cider vinegar, maple syrup (or honey), salt, and black pepper. Whisk vigorously until the dressing is completely smooth, creamy, and well-combined. Taste the dressing and adjust the seasonings if needed. You may prefer it a little sweeter (add more maple syrup) or tangier (add a splash more vinegar).
Pour the whisked dressing over the broccoli, apple, and onion mixture in the large bowl. Add the cooled, toasted almonds. Stir everything together until all the ingredients are evenly coated in the creamy dressing. Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator to chill for at least 1 hour, or preferably 2-3 hours. This chilling time is essential. It allows the raw broccoli to soften slightly and marinate in the dressing, and it gives all the flavors a chance to meld and deepen.
After the salad has chilled, give it one final stir before serving. Serve cold.
Nutrition
- Serving Size: one normal portion
- Calories: 220-250