Broccoli and Cranberry Salad

Crisp, nutritious and delicious. This salad with a refreshing creamy dill dressing is sure to be a winner.

Total Time

15min

0.0

0 Ratings

Author: Joyous Health

Servings:

Ingredients

•

6 cups

Broccoli Florets

•

1/2

Red Onion , thinly sliced

•

1/2 cup

Raw Cashews , chopped

or Raw Almonds

•

1/2 cup

Dried Cranberries

or Halved Grapes

Creamy Dressing

•

1 cup

Coconut Yogurt

or Sheep's Yogurt

•

1 1/4

Lemons , juiced

•

2 Tbsp

Fresh Dill , chopped

•

1 tsp

Simply Organic Garlic Powder

•

1 tsp

Apple Cider Vinegar

or White Wine Vinegar

•

1/2 tsp

Sea Salt

Cooking Instructions

Prepare the broccoli. Bring a large pot of water to a boil. Add the Broccoli Florets (6 cups) 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.

Meanwhile, make the Creamy Dill Dressing In a small bowl, whisk together the Coconut Yogurt (1 cup) , juice from Lemons (1 1/4) , Fresh Dill (2 Tbsp) , Simply Organic Garlic Powder (1 tsp) , Apple Cider Vinegar (1 tsp) and Sea Salt (1/2 tsp) .

Assemble the Broccoli and Cranberry Salad. To the broccoli, add the Red Onion (1/2) , Raw Cashews (1/2 cup) and Dried Cranberries (1/2 cup) . 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!

Nutrition Per Serving

CALORIES

1263

FAT

55.9 g

PROTEIN

51.0 g

CARBS

153.8 g