We all know that picnic broccoli salad with cheese, bacon, thick mayo dressing....this isn't that. This is my version of broccoli salad. It's lighter, vegan (if you want!), and super fresh. I like a more "vinaigrette" type dressing so there is very little avocado oil mayo in here, you can also use the cashew aioli from the staples list to make this completely vegan.
1 head of broccoli, washed and chopped into small pieces
1 small red onion, finely minced
1/2 cup walnuts, roughly chopped
1-2 apples, cut into small cubes, I like pink lady or honey crisp
1/3 cup pitted & chopped dates, or cranberries if you like
2 stalks celery, finely minced
3 green onions, finely minced
1/4 cup avocado oil mayo, or my cashew aioli from the staples list
1/4 cup apple cider vinegar
2 tbsp olive oil
1 tbsp honey or maple syrup
2 tsp dijon mustard
salt and freshly cracked black pepper
Combine all of your chopped salad ingredients in a large bowl.
In another bowl whisk together your mayo/aioli. dijon, honey, apple cider vinegar, and olive oil. Add a large pinch of salt and freshly ground black pepper.
Pour dressing over salad and mix until thoroughly coated. Taste for seasoning.
This is the best better as it sits salad. Store leftovers for 4-5 days.
For meat-eaters this is great to add leftover cubed chicken to, I like to put it in lettuce cups.