This salad is a bit of a twist from the traditional broccoli salad I grew up with. This recipe uses fresh blueberries, currants and a lighter version of dressing than the standard one. It’s sweet, crunchy and oh so refreshing.
Ingredients
- Provence nut & spice mix
- 7 cups small broccoli florets, blanched for 2 minutes or raw, depending upon personal preference
- 1 ½ cups fresh blueberries
- 1 cup chopped jicama (cut into small cubes)
- ½ cup currants
- ½ cup sunflower seeds, lightly toasted
- ½ cup plain greek yogurt
- 2 ½ tablespoon apple cider vinegar
- 2 ½ tablespoons olive oil
- ¼ tsp sea salt
- 3 teaspoons Provence nut & spice mix
- 2 tablespoons honey
Dressing:
Instructions
- Whisk together all the dressing ingredients and set aside.
- In a large bowl, combine the broccoli, blueberries, jicama, currants & sunflower seeds.
- Depending upon taste, pour the desired amount dressing over broccoli mixture, and toss well. Chill for 1 hour before serving. Just before serving top with a bit of Provence nut & spice mix.
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PROVENCE