Broccoli Salad
By Pick Up Limes · Pickup LimesPublic
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This vegan broccoli salad might just turn you around if you aren't a fan of raw broccoli. There’s a reason broccoli salad is a picnic staple - and we can’t get enough! Unlike most leaf-based salads, this salad won’t wilt when prepared ahead of time. The creamy dressing clings perfectly to every delicious and crunchy bite.
- Prep
- 15 min
- Total
- 15 min
- Servings
- 6
Recipe source
This recipe was taken from Broccoli Salad · by Pick Up Limes. If you enjoy it, please consider supporting the creator at the source.
Ingredients
For 6 people
- 1medium broccoli
- 0.33 cupdried cranberries
- 0.33 cuptoasted pine nuts
- ½medium shallot
- 1avocado
- 0.5 cupunsweetened soy yogurt
- 0.25 cupvegan mayonnaise
- 3 tbspapple cider vinegar
- 2 tbspmaple syrup
- 1 tspgarlic powder
- 0.25 tspsmoked paprika powder
- 0.25 tspsalt
- 0.25 tspground black pepper
Steps
- 1
In a large bowl, combine the broccoli, cranberries, pine nuts, shallot, and avocado.
- 2
In a mason jar or small bowl, combine the dressing ingredients. Pour half the dressing over the salad and toss to coat.
- 3
Serve, with the remaining dressing on the side. Enjoy!
Per portion
- Calories
- ~115.4 kcal
- Protein
- ~4.4 g
- Fat
- ~11.8 g
- Carbs
- ~14.4 g
- Fiber
- ~2.5 g
- Sodium
- ~130.2 mg
2 ingredients still need USDA food links. dried cranberries, vegan mayonnaise, garlic powder, ground black pepper are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.
Nutrition needs links
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- Milk
- Tree nuts
- Soy
Partial · 11/13 ingredients linked
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