Description
Summer’s freshest salad combines crisp broccoli and sweet apples in a zesty harmony. Crunchy almonds and tangy dressing create a refreshing experience you’ll savor with each delightful bite.
Ingredients
Scale
Vegetables and Fruits:
- 4 cups broccoli florets
- 1 apple, diced
Dressing Ingredients:
- 3 tablespoons (45 milliliters) extra virgin olive oil
- 1 tablespoon (15 milliliters) apple cider vinegar
- 2 tablespoons (30 milliliters) honey (use maple syrup for vegan)
- 1 teaspoon (5 milliliters) freshly squeezed lemon juice
- ½ teaspoon (2.5 milliliters) lemon zest
Seasoning:
- ½ teaspoon (2.5 grams) salt
- ¼ teaspoon (1.25 grams) freshly cracked black pepper
Instructions
- Separate broccoli into delicate, petite clusters, thoroughly rinsing each floret under cool running water to eliminate any potential debris.
- Activate a medium-sized pot, filling it with water and positioning over medium-high thermal intensity. Introduce a measured quantity of salt into the liquid.
- Gently submerge broccoli florets into the bubbling water, using a flat utensil to softly press them downward, ensuring uniform submersion.
- Monitor cooking process precisely for 120 seconds, maintaining a vigilant watch to prevent texture deterioration.
- Simultaneously prepare a generous vessel filled with ice-cold water, creating an immediate temperature reduction environment.
- Extract broccoli from boiling water using a slotted implement, immediately transferring clusters into the glacial water bath to suspend thermal progression.
- Allow broccoli to rest in chilled liquid for approximately 120 seconds, then carefully drain excess moisture using a colander.
- Combine all dressing components within a spacious mixing receptacle, whisking until ingredients achieve harmonious integration.
- Introduce chopped crisp apples, ruby-hued cranberries, finely diced red onions, shredded carrots, and roughly chopped pecans into the dressing.
- Incorporate blanched broccoli florets, delicately folding ingredients to ensure comprehensive coating with dressing.
- Refrigerate salad for 60-120 minutes, allowing flavors to meld and intensify before serving chilled.
Notes
- Blanch broccoli briefly to maintain its vibrant green color and crisp texture while softening slightly for better digestibility.
- Use ice bath immediately after boiling to stop cooking process, preserving nutrients and preventing mushy broccoli.
- Create dressing ahead of time to allow flavors to meld and intensify, enhancing overall taste of the salad.
- Chilling salad for 1-2 hours lets ingredients marinate, developing deeper flavor profiles and improving taste.
- Select crisp, tart apples like Granny Smith for best contrast with sweet cranberries and nutty pecans.
- Prep ingredients in advance for quick assembly, making this a perfect make-ahead summer side dish or potluck contribution.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 130 kcal
- Sugar: 11 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg