Broccoli Salad with Lemon Poppy Seed Dressing
A fresh, vibrant broccoli salad recipe that is mayo-free and loaded with flavor for all your gatherings!
Servings: 10 Servings
Ingredients
Lemon Poppy Seed Dressing:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon cider vinegar
- 2 teaspoons pure maple syrup
- 1/4 teaspoon sea salt to taste
- 2 teaspoons poppy seeds
Broccoli Salad:
- 1 pound broccoli crowns 2 medium-sized crowns, chopped into florets
- 2 stalks green onion chopped
- 1/2 apple cored and chopped I used Cameo apple
- 1/2 cup dried cranberries see note*
- 1/3 cup raw walnuts chopped
- 1/3 cup feta cheese crumbles
- 2 tablespoons roasted sunflower seeds
Instructions
Lemon Poppy Seed Dressing
- Add all the ingredients for the lemon poppy seed dressing except for the poppy seeds to a small blender. Blend until completely smooth. Stir in the poppy seeds until well combined. Set aside until ready to use.
Broccoli Salad
- Heat a pot of water on the stove top to boiling and add the broccoli florets to quickly blanch. Leave the florets in the boiling water just for 30 seconds or so. Strain, and immediately rinse with cold water. Allow broccoli to dry to pat it dry with a paper towel
- Transfer the broccoli to a large mixing bowl, along with the remaining ingredients for the salad. Pour in the lemon poppy seed dressing and toss everything together until well combined. Taste the broccoli salad for flavor and add more sea salt, and/or lemon juice to taste.
Notes
*I recommend using juice-sweetened dried cranberries rather than dried cranberries with added sugar
Make this a low-FODMAP recipe by omitting the apple
Nutrition
Serving: 1g