Cooking Instructions
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Step 1
Prepare the broccoli. Bring a large pot of water to a boil. Add the
Broccoli Florets (1 kg)
and cook for 2 to 3 minutes, until crisp-tender and bright green. Drain the broccoli and rinse in cold water. Place in a large bowl and chill in the fridge while you make the dressing.
Step 2
Meanwhile, make the Creamy Dill Dressing In a small bowl, whisk together the
Coconut Yogurt (235 g)
, juice from
Lemons (1 1/4)
,
Fresh Dill (2 g)
,
McCormick® Garlic Powder (3 g)
,
Apple Cider Vinegar (5 mL)
and
Sea Salt (3 g)
.
Step 3
Assemble the Broccoli and Cranberry Salad. To the broccoli, add the
Red Onion (1/2)
,
Raw Cashews (60 g)
and
Dried Cranberries (60 g)
. Pour the dressing over the salad and toss. Refrigerate until ready to serve. This salad is best served the day it is made or it gets soggy. Enjoy!
