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.
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
Dressing:
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
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.
Broccoli & Blueberry Salad
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
Instructions