This salad is unfortunately not very photogenic–or I didn’t try too hard to make it look appetizing–which is a shame because it is a really delicious salad. I served this at a group dinner in hopes that I’d be able to offer a salad that was more than just a bag of lettuce and a generic dressing. The ingredients in the salad are a pretty safe approach to salad–broccoli, avocado, apple, cranberries–but the dressing is where I took a different twist. I wanted to use fresh cranberries and keep the salad, overall, within an 801010 ratio. If I had made this salad just for myself I would have used far less avocado, but since this was for a group I opted for lots of avocado, because, well, it usually pleases the masses.
I consider this salad a huge success because nobody questioned it as a “vegan” or “raw” option and instead gobbled it up along with their other eats. If I can sneak healthy raw foods into their unsuspecting tummies then I consider my mission a complete success 🙂
As a side note: I did not include any nuts in the salad because a friend at the dinner is very much allergic to nuts. I feel that nuts would be a great addition if you’re looking for an extra crunch.
Thanksgiving Inspired Broccoli Salad with Cranberry Dressing
For the salad:
For the salad:
- 1 head of broccoli, chopped
- 2 apples, chopped
- 1 cup dried cranberries
- 3 avocados, diced
- 1/2 cup nuts, optional
For the cranberry dressing:
- 1 cup cranberries
- 1 orange, juiced
- 1/2 cupe medjool dates, soaked and pitted
- Mix the salad ingredients in a large bowl and set aside.
- To make your dressing, place the ingredients in a food processor, blender or mini chopper** and process until a paste forms.
- Pour over the salad.
- Mix until incorporated.
**disclosure: if you purchase anything I link to you via Amazon I make a small percentage out of it at no cost to you! So cool for me, so cool for you!