Mayo-Less Broccoli Salad
What you need for the salad part:
-10 oz Broccoli Florets ( I chopped mine into smaller bite size pieces)
-2 oz chopped red onion
-90 grams of chopped Fuji apple
-40 grams of dried cranberries
-1/4 cup of salted sunflower seeds
-56 grams of sharp cheddar shredded cheese.
For the dressing:
-120 grams of 0% Fage plain greek yogurt (that’s just the brand I had on hand, any plain greek yogurt works)
-40 grams of honey (if you can get local honey from a farmer, it’s the BEST)
-1 TBL avocado oil
-1 TBL dijon Mustard
-1/4 cup apple cider vinegar
-1 tsp salt
-Some pepper (just add to your liking)
I chopped my broccoli, onion, and apple and put them all in a big bowl. In a separate bowl, I mixed all of the ingredients for the dressing. Stir until well combined and then pour over your broccoli, onion and apple mixture. Stir until everything is coated evenly and then add in your dried cranberries, sunflower seeds and cheddar and stir again until well mixed. Now, the key to making sure this salad is really tasty is to LET IT SIT IN THE FRIDGE FOR AT LEAST AN HOUR. The flavors all combine so much better if you store it in the fridge for a bit before eating it (make sure its in a sealed container so it doesn’t dry out). I thought this salad was even better the next day after it sat all night, it stores up to 3 or 4 days which makes it an easy grab and go side dish throughout your week!
Macros per serving: I figured out the macros per 1 oz of this salad if you use the exact measurements above so that way you can decide how much you want to eat by the oz anytime you dish it.
For 1 oz:
2.9 fat
6.6 carbs
2.6 protein
(When I was eating it, I ate about 5 oz at a time)
If you wanted to make this salad more savory, I would eliminate the apple to reduce the sweetness and add in 2 slices of fully cooked bacon, chopped into pieces.
