Broccoli Waldorf Salad Recipe
Broccoli Apple Salad
Consider it the super nutritious cousin of Waldorf Salad. Gluten-Free without even trying!
It shares a couple trademarks with Waldorf Salad: apples, raisins, roasted nuts and celery. With Broccoli apple salad, broccoli is the canvas that we build the creation on. You’d be very pleasantly surprised how many playful ways there are to accessorize the serious and utilitarian-looking broccoli. The contrasting flavors and textures will act as your biggest incentive to eat your vegetables!
Broccoli Waldorf Salad Keeps Well!
Save the portion you are not eating today, but without the roasted nuts. Add them just before serving so as to preserve their crunch
Open the fridge and have a good look around: For example, if you spot a handful of berries, throw them in.
I am including all the variations I can think of, to make a larger main course dish, but I still want to mention unwelcome additions: tomatoes, peppers, cucumbers, roasted veggies? My taste buds’ mind’s eye tells me, meh, I don’t think so.
Frozen Broccoli: Highly Recommended
Of course I could instruct you to get a fresh bunch of broccoli, check it, cut it, blanch it.
I could – and will – do the sensible streamlined thing: Frozen and thawed broccoli florets. They are perfectly cleaned and trimmed, and the freezing stage gets it exactly where you want it to be: just past the totally raw stage. You could speed up the thawing by placing the closed frozen broccoli bag in the microwave for a couple minutes, and then you’re good to go!
Frozen broccoli is always available and also works perfectly in latkas, soups, sauces even smoothies.
- 1 pound frozen broccoli florets, thawed and squeezed thoroughly dry, cut small
- 1 fragrant apple, such as gala, pink lady or honeycrisp, diced small
- 2 ribs celery, peeled and minced
- 2/3 cup golden raisins
- 1 medium shallot, minced
- juice and zest of 1 lemon
- 1/4 cup olive oil
- salt and white pepper to taste
- 1/3 to 1/2 cup roasted chopped or slivered almonds
Toss all ingredients in a mixing bowl, adding the nuts all the way at the end.
Wonderful throw ins that take your salad to the main course level
- A handful of berries, or even grapes, larger ones chopped
- Diced cheddar or feta
- Diced avocado, only in the portion you are eating now
- Diced fennel or radishes
- Nice handful cooked buckwheat, bulgur, chickpeas or other grain/beans
- Diced cooked chicken or fish
- Replace roasted almonds with other roasted nuts or even seeds if you can’t have nuts
- Use other dried fruit instead of raisins. I am very partial to raisins in their salad, but other diced dried fruit will work well: figs, dates, apricots etc.
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