Curry Broccoli Salad
Total Time: 30 min.
Yields: 4 serving
4 cups broccoli florets
4 cups water
1/4 cup sliced small purple onion
1/4 cup slivered almonds
1/4 cup raisins or dried cranberries
1/4 cup olive oil (avocado oil)
1/4 cup apple cider vinegar
2 tbsp mayo (vegenaise)
1 tbsp honey (1/2 pk. nu naturals)
3 tbsp water
3 tbsp curry powder
2 tbsp fresh lemon juice
1 tsp granulated garlic
sea salt and pepper to taste
1. Bring water to a boil. Then blanch the broccoli by submerging the vegetables briefly in boiling water. Chill in ice water. This is done to preserve texture, color, and flavor.
2. Slice onion into thin wedges
3. Combine vinegar, mayo, honey, water, lemon juice, curry powder, and garlic in a blender. Pulse till well blended. while blender is still on low add the oil.
4. Combine broccoli, onions, almonds, and raisins in a bowl. Add dressing. Toss, cover, and refrigerate!
Serve and enjoy! For best results it is important to let refrigerate for about 3 hours prior to serving.
Be Creative. I've made this salad using dries cherries or chopped fresh medjool dates as an alternative to raisins and it was so good. I've also used 3 tbsp canned coconut milk instead of mayo (gives it a Thai flare.)
You could also experiment with other nuts.