Cauliflower and Broccoli Salad
You might think this salad is more suited for a summer-time potluck but I tend to disagree. It’s a great way to get fresh vegetables into your diet any time of the year. It checks all the boxes; crunchy, creamy, sweet or tart (depending on what type of apple you choose), and most importantly, healthy!
Notes: Adjust the amount of mayo based on how much cauliflower and broccoli you use and also on your “creamy barometer”. The dish will get creamier as it sits in the refrigerator. Also, error on the side of cutting cauliflower and broccoli florets on the smaller size so they’re not so awkward to eat. Next time I will make mine a little smaller.
- 2 cups cauliflower florets (bite-sized)
- 2 cups broccoli florets (bite-sized)
- ½ red onion, sliced
- 6-8 slices cooked bacon, chopped
- 1 apple, cut into pieces (any variety)
- 1 lime, juiced
- ½-¾ approved mayo
- 2 Tbsp dijon mustard
- 2 tsp jarred minced garlic or ½-1 tsp garlic powder
- ½ tsp salt (I use Redmond real salt)
- 1 Tbsp raw honey (optional)
- splash of ACV
- ¼ cup sunflower seeds (optional)
- ¼ cup dried cranberries (optional for garnish)
- In a large mixing bowl, add cauliflower, broccoli, onion, bacon and apple. I drizzled fresh lime juice over my apple chunks to keep them from browning.
- In a separate bowl, mix together the mayo, mustard, garlic, salt, ACV, lime juice and honey.
- Pour the mayo mixture over the top of all the ingredients and stir to combine. Squeeze some lime juice over entire salad for some added freshness.
- Add the sunflowers and give a quick mix.
- Best if chilled in the refrigerator for several hours before serving.
- Garnish with dried cranberries, if desired.