Monday, July 18, 2011

Great Summer Salad

Broccoli Salad

Curry Broccoli Salad
Created by:
Joanna Hicks

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.

1 comment:

  1. Hi Joanna,
    What happened to the red and geen cabbage? I am looking forward to trying some of your other favorites..get bloggin'!! mama m