Broccoli Crunch Salad
This dish is a harmonious blend of textures and flavors, the crispness of fresh broccoli, the subtle sweetness of dehydrated blueberries, and the savory crunch of cashews, all brought together in a dish that's as visually appealing as it is delicious.
Ingredients
- 2 heads Broccoli
- ½ medium Red Onion Julianne / Thin Slice
- 1 full Fresno Chile Julianna / Thin Slice
- ½ cup Roasted Cashews Chopped
- 1 cup Greek Yogurt
- ¾ cup Granola Any Kind You Like
- ½ cup Dehydrated Blueberries
- 1 pinch Cayenne pepper Or favorite spice blend
- 1 ½ tablespoon Honey
- ¼ teaspoon Garlic Salt
- to taste Black Pepper
Optional
- 3 Slices Bacon Sliced
Instructions
How To Make Broccoli Crunch Salad
- Prepare the Base: Begin by thinly slicing half a red onion and a Fresno chili. The onion adds a sweet aroma, while the chili provides a mild heat and color.
- Mix the Dressing: In a bowl, combine Greek yogurt with honey, garlic salt, and dehydrated blueberries. The yogurt serves as a healthier alternative to mayonnaise, and the blueberries add a unique flavor and nutritional boost.
- Add Nuts and Seasoning: Incorporate chopped cashews for a crunchy texture. If desired, add barbecue or Creole seasoning for extra flavor.
- Optional Bacon Addition: For a richer taste, add crumbled bacon.
- Combine and Chill: Mix all the ingredients thoroughly. The dish can be refrigerated and is said to improve in flavor over a few days.
- Serve and Enjoy: Serve the Broccoli Crunch as a nutritious and flavorful addition to your breakfast or as a side dish.
Video
Notes
When preparing the broccoli there are two directions you could go
Type #1: Clean/wash the broccoli and keep it raw.
Type #2: Blanch the broccoli in hot boiling water for 20 to 60 seconds. Then start into an ice bath to shock the Broccoli and stop the cooking. This also sets the bright color of the Broccoli. Over cook the Broccoli and the color will fade.