06.06.18

Whole30 Broccoli Salad

During the summertime, big make ahead salads are perfect for entertaining or for meal prep. Growing up, one of my best friend’s mom’s made this absolutely delicious broccoli salad and I remember in college having her send me the recipe and gasping when i saw the 1.5 cups of sugar in it! WHAT!? 

So, yeah. Now I know why her dang broccoli salad was so good. Because she sprinkled a little crack on it, that’s why!?!

Haha, but seriously. I wanted to make a cleaner, whole30 rendition of her broccoli salad and it is still really delicious. I love the crunch to it and I think it is the perfect side dish for all things grilled during the summer-time. The cranberries add a nice sweetness to them and all in all, it’s just a yummy dish! 

If you love the idea of making a delicious salad ahead of time and bringing to a Backyard BBQ, try my Whole30 Potato Salad, this Chicken Caesar Pasta Salad, or this Green Goddess Egg and Avocado Salad

Broccoli Salad
Serves 6
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 2 heads of broccoli, cut into small pieces
  2. 3/4 cup red onion, finely diced
  3. 1/3 cup dried cranberries
  4. 1/3 cup sunflower kernels
  5. 3/4 cup homemade or whole30 compliant mayo
  6. 2 gloves of garlic, minced
  7. 1/4 cup white wine vinegar
  8. Kosher salt, to tast
  9. Pepper, to taste
Instructions
  1. In a large bowl, combine the broccoli, red onion and dried cranberries.
  2. In a separate bowl, combine the mayo, garlic, white wine vinegar, kosher salt and pepper. Stir until combined.
  3. Pour mayo mixture over the salad and toss to coat evenly.
  4. Refrigerate for at least 1 hour before serving. It can keep for up to 5 days in the fridge.
  5. Enjoy!
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