Fresh apples from a local, preferably organic or low spray orchard are a Fall treat I look forward to this time of year. Apples are a great source of phytochemicals, fiber, trace minerals and more.
What better way to spend a fall afternoon than at your local orchard, surrounded by nature, picking apples with family and friends. Apples are the perfect travel snack, crispy, sweet, tart and hydrating. Try this easy to make salad, combining your favorite crispy apple with broccoli in a light and creamy lemony dressing. Add in a bit of dried fruit for a sweet bite. Add this one to your meal prep list.
Crunchy Apple Broccoli Salad
Ingredients
- 1 bunch, large broccoli cut florets from stems
- 2 each Apples tart apple, crispin or cortland
- 3 each carrots trimmed, scrubbed, shredded
- 1/4 cup red onion minced
- 1/3 cup Vegan style mayonaise
- 1 tablespoon lemon zest
- 1/2 teaspoon natural salt
- 1-2 tablespoon rice wine or cider vinegar
- to taste fresh ground pepper
- 2 Tablespoons olive oil or avocado oil
- 1/4 cup dried cherries or cranberries chopped
- 1/2 cup slivered almonds toasted
- 1 each Avocado, ripe cut into medium dice
Instructions
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Divide broccoli florets from stems. Blanch broccoli florets in boiling salted water for 1-2 minutes, drain and rinse. Place in large mixing bowl. Trim woody stems off ends of broccoli stems, peel and grate stems. Add to blanched broccoli
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Add apples, carrots and onions to broccoli, stir to combine.
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In a small bowl whisk together, vegan mayonnaise, lemon zest, salt, vinegar, pepper and olive oil. Taste and adjust seasonings as needed. If you have a very large bunch of broccoli you may need to increase mayonnaise a little bit. Pour dressing over vegetables, toss to combine.
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Add chopped dried fruit, almonds and avocado and gently stir. Serve salad as is or on top of salad greens or other leaf lettuce.