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This broccoli salad combines indulgent and healthy, crunchy and creamy, light and fulfilling all in one tasty bowl.

It’s our interpretation of the classic broccoli salad recipe. We use almonds and sun-dried tomatoes instead of sharp cheddar cheese and bacon bits.

⭐️ Ingredients
2 heads (680 grams) broccoli, about 1½ pounds; cut into small florets and stem chopped into small pieces
½ red onion finely chopped
½ cup (50 grams) dried cranberries
¼ cup (35 grams) almonds chopped and toasted
¼ cup (35 grams) seeds of sunflower or pumpkin; toasted
½ cup (70 grams) sun-dried tomatoes in oil optional; chopped

BROCCOLI SALAD DRESSING
½ cup (120 grams) vegan mayo or your favorite mayonnaise
½ cup (120 grams) Greek-style yogurt
2 tablespoons (45 grams) apple cider vinegar or more to taste
1 tablespoon (15 grams) sugar or maple syrup
1 teaspoon salt
¼ teaspoon black pepper

❤️ Nico & Louise
Theplantbasedschool.com

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