Lately, I’ve been experimenting with side dishes that would be appropriate to include in a holiday dinner menu and I decided to play around with a broccoli salad recipe I found.
I love this recipe because it’s simple enough to make for a healthy lunch but fancy enough to serve with your holiday meal. I also love it because you can change out the ingredients with the seasons.
The Original Recipe
You can find the original recipe on one of my favorite food blogs Cookie + Kate. Kate also has a great cookbook called Love Real Food. I own this cookbook and love every recipe I've tried.
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Watch Me Make It
Seasonal Options
The options are endless, but here are a few ways to change this recipe for the seasons!
| HERBS | TASTY BITS |
SPRING | chives, parsley | fresh peas, baby greens, pistachios |
SUMMER | basil, tarragon | diced zucchini, summer squash, sunflower seeds |
FALL | parsley, thyme | apples, roasted winter squash, candied pecans |
WINTER | parsley, basil | dried cranberries, slivered almonds |
Raw Versus Blanched Broccoli
The recipe calls for raw broccoli and that is what I prefer. However, if you don’t digest raw vegetables well, blanch the broccoli in boiling water for a quick 20 seconds, transfer it to ice water, then drain and allow it to dry before chopping it.
Shopping Links
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