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Best Broccoli Salad

This broccoli salad recipe is the perfect easy cookout side dish! Tangy, refreshing, and full of yummy sweet/salty flavor, it's a lighter version of the classic recipe, made with less mayo and no sugar, meat, or dairy. With a lightly creamy, tangy dressing, it's fresh, healthy & delicious!

This is a healthier spin on the traditional midwest broccoli salad but it’s every bit as flavorful. Small broccoli florets are marinated in a creamy/tangy dressing along with dried cranberries and smoky tamari-roasted almonds. It’s a one-bowl recipe that’s great as a pack-able picnic salad or an easy make-ahead lunch.

Prep Time

        Prep time: 10 minutes
        Cook time: 15 minutes
        Yield: Serves 4 - 6


    •    1/4 tsp sea salt
    •    2 tsps Dijon mustard
    •    1 garlic clove, minced
    •    1 pound broccoli crowns
    •    1/3 cup diced red onions
    •    1/3 cup dried cranberries
    •    3 tbsps extra virgin olive oil
    •    1 tsp maple syrup or honey
    •    3 tbsps mayo or vegan mayo
    •    1 1/2 tbsps apple cider vinegar

For smoky tamari almonds:

    •    1 tbsp tamari
    •    1/2 cup pepitas
    •    1/2 cup almonds
    •    1/2 tsp maple syrup
    •    1/4 tsp smoked paprika, more to taste


  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Chop the broccoli florets into 1/2 inch pieces and any remaining stems into 1/4 inch dice. Peel any moody or course parts from the stem first.
  3. In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.
  4. Place the almonds and pepitas on the baking sheet, toss with the tamarind, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they will get crispier as they sit).
  5. Toss the almonds and pepitas into the salad, reserving a few for sprinkle on top. Season to taste and serve.

This great family recipe is thanks to Love and Lemons at


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