This broccoli salad is like the traditional broccoli salad served at picnics and holiday family gatherings, but this version is better! It has no mayonnaise and is lighter tasting, lower in sugar, and more nutritious. The secret is avocado! The avocado provides the creaminess the salad needs as well as "good fat" and extra taste. Rather than bacon in the salad, this version gets a bit of saltiness from feta cheese. The sweetness in the salad comes from orange juice and a modest amount of dried cranberries. The star of the salad is, of course, the broccoli, which I cook in the microwave briefly rather than tossing in the salad raw. The quick zap in the microwave softens the broccoli just a bit while still leaving it slightly crunchy. The salad is easy enough to make any time, but it would be especially great during the upcoming holidays. I sometimes make the salad a day or two ahead to let the flavors meld (and to limit my activities on busy days!) Enjoy!
No Mayonnaise Broccoli Salad -- Serves 4+
4 cups of broccoli florets
2 tablespoons of plain Greek yogurt (fat free is fine)
3 tablespoons of orange juice
1 tablespoon of lime juice
1/4 teaspoon of onion powder
1/4 teaspoon of salt or to taste
1/4 teaspoon of pepper or to taste
1 very ripe small-medium avocado, diced
2-3 tablespoons of chopped green onion
2-3 tablespoons of chopped celery
1/4 cup of shredded carrots
1 tablespoon of dried cranberries
2 tablespoons of crumbled feta cheese
1/4 cup of chopped, toasted almonds
In a large microwave-safe bowl microwave the broccoli florets with a tablespoon of water, loosely covered, for 2 - 3 minutes or until steamy hot. Set the broccoli aside and let it cool completely. In a large salad bowl whisk together well the yogurt, orange juice, lime juice, onion powder, salt and pepper. Stir in the avocado. It's okay--good even, if the avocado mashes into the mixture a little. Stir in the green onion, celery, carrots, cranberries, and feta cheese. Add the cooled broccoli and toasted almonds and toss everything together. You can serve the salad immediately or make the salad ahead and leave it covered in the refrigerator.
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