Description
A vibrant and crunchy broccoli salad featuring a creamy lemon dressing, toasted pecans or walnuts, fresh apple, carrot, and dried craisins or raisins. Perfect as a refreshing side dish with a delightful balance of sweet, tangy, and savory flavors.
Ingredients
Scale
Salad Ingredients
- 2 medium broccoli heads (about 1 lb)
- 1 large carrot (grated or julienned)
- 1 apple (cored and chopped)
- 1/2 small red onion (1/4 cup thinly sliced)
- 1/2 cup pecans or walnuts (toasted)
- 1/2 cup craisins or raisins
Dressing Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- 2 Tbsp lemon juice (freshly squeezed)
- ½ Tbsp sugar (or add to taste)
- ¼ tsp sea salt
- 1/8 tsp black pepper
Instructions
- Toast nuts: Toast the walnuts or pecans over medium-high heat in a skillet, tossing occasionally to prevent burning. This usually takes about 4-5 minutes. Once toasted, transfer to a cutting board and coarsely chop them.
- Prepare vegetables and fruits: Chop the broccoli into bite-sized pieces, grate or julienne the carrot, chop the apple, and thinly slice the red onion. Combine all these with the toasted nuts and dried craisins or raisins in a large salad bowl.
- Make the dressing: In a separate bowl, whisk together mayonnaise, sour cream, freshly squeezed lemon juice, sugar to taste, sea salt, and black pepper until smooth and creamy.
- Toss the salad: Add the dressing to the salad bowl, either the full amount or to taste, and toss everything until well coated and evenly mixed. Serve chilled or immediately.
Notes
- Toasting nuts enhances their flavor and adds crunch but can be skipped if short on time.
- Adjust sugar in the dressing depending on your preferred sweetness level.
- This salad can be made ahead and refrigerated for a few hours to let flavors meld.
- For a lighter version, you can substitute some or all of the mayonnaise and sour cream with Greek yogurt.
- Feel free to swap pecans for walnuts depending on your preference or what you have on hand.
