Online Reporter
Chef Rudo Kandiero
Bright, crisp and bursting with flavour, this is the ultimate side dish for any occasion.
WHETHER you choose a vibrant raw crunch or a quick blanch, this refreshing salad comes together in minutes, holds up beautifully for meal prep and brings a healthy, delicious twist to your table.
Ingredients
Four cups broccoli florets, chopped into bite-sized pieces;
One large red apple, diced;
Quarter cup red onion, finely diced;
One-third cup dried cranberries;
Quarter cup sunflower seeds
Dressing
Half cup mayonnaise;
One tablespoon honey;
One tablespoon apple cider vinegar;
Half teaspoon Dijon mustard;
Salt and black pepper to taste
Method
- Prepare the broccoli:
Option 1: Use the broccoli raw for maximum crunch.
Option 2: Blanch the broccoli in boiling water for 20 to 30 seconds, then transfer immediately to ice water. Drain well before using.
- In a large bowl, combine the broccoli, apple, red onion, cranberries and sunflower seeds.
- In a separate bowl, whisk together the mayonnaise, honey, apple cider vinegar, Dijon mustard, salt and pepper until smooth.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving. Serve chilled and enjoy!
Tips
Add chopped walnuts or pecans for extra crunch.
Substitute half of the mayonnaise with Greek yoghurt for a lighter dressing.
This salad holds up well for meal prep and is often even better the next day.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP way. She can be contacted on Facebook and Instagram (Rudo Kandiero).
