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Broccoli Salad

Broccoli Salad

Broccoli Salad

My final post for Vegetable Side Dish Week is a salad.  Not the usual broccoli salad that everyone makes with variations of Miracle Whip, sunflower seeds and grapes added to the broccoli.  This broccoli salad is like a slaw, one that has a simple glug of olive oil and apple cider vinegar.  If you want to avoid the creamy type of dressing, this salad may be what you are looking for!

I found the recipe online and knew from the start I’d be changing it up a bit.  Don’t we all “adapt” a recipe?  This one cried out for Kalamata olives, which were actually a suggestion in the recipe but not used by the blogger.  I made a few other tweaks as I went and I will note them in my post as well as in the actual recipe below.

Slice carrots and add to food processor

Slice carrots and add to food processor

I forgot to mention how fast this salad was to make!  I threw it all into my food processor, pulsed a few times and ta da!  Done!  Very little chopping.  I did chop the carrots into smaller chunks and probably could have cut them smaller yet since they ended up a bit larger than the broccoli.  No big deal though.

Cut broccoli into 1 inch chunks and add to food processor

Cut broccoli into 1 inch chunks and add to food processor

I chopped the broccoli into about 1″ pieces and added it to the processor along with 1/2 cup Kalamata olives and 1/4 cup of green onions.  I thawed about 1/2 cup of cherry tomatoes from last summer’s garden that I’d roasted and frozen.  You could use fresh tomatoes but I wanted to use these up.

Add Kalamata olives, cherry tomatoes and green onions

Add Kalamata olives, cherry tomatoes and green onions

Next I put in a small can of mushrooms.  The recipe hadn’t designated fresh or canned but that wasn’t necessary, I didn’t have any fresh mushrooms.  Canned would do.

Add mushrooms

Add mushrooms

I pulsed the processor 3 times, briefly then took the lid off and stirred it down.  A few more pulses and my salad was reduce to smaller bits.  I added the glug of virgin olive oil and another of apple cider vinegar.  The recipe called for a glug of coconut aminos which I didn’t have and actually had never heard of!  It said it was similar to soy but I didn’t take the chance and use soy as a substitute.  Instead I added salt, pepper and garlic powder.

Add vegetable mixture, oil, vinegar, garlic powder, salt and pepper and stir well

Add vegetable mixture, oil, vinegar, garlic powder, salt and pepper and stir well

I stirred the salad well to make sure the oil, vinegar and seasonings were evenly distributed then served it as a side for dinner.  I really liked the salad.  It was more of a slaw with the small pieces I ended up with after pulsing them in the processor.  I need to work on my pulsing technique.  But even with the smaller pieces it was delicious.  I enjoyed the lightness of the salad without a heavy creamy dressing.

Broccoli Salad

Broccoli Salad

The pine nuts in the original recipe would have been another interesting texture in the salad but I’ve never used them.  I think any other nut such as cashews or simple dry roasted peanuts would be a good addition.  I’ll work on a few tweaks and let you know if I come up with a new and improved version of this salad.  It’s definitely worth eating this way however!

Broccoli Salad

1 bunch of broccoli (I used about 3/4 of a pound)
1 large carrot; cut into 1/2″ slices
1/4 cup green onions (the recipe called for red onions and they would be a nice change)
1/4 cup Kalamata olives
1/2 cup cherry tomatoes (you could use fresh but I used some I’d roasted and frozen from the garden last summer)
small can mushrooms; drained (you could use fresh mushrooms if preferred)
glug of virgin olive oil (about 2 tablespoons)
glug of apple cider vinegar (about 2 tablespoons)
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup pine nuts or nuts of choice (optional)

Put broccoli, carrot slices, green onions, Kalamata olives, cherry tomatoes and mushrooms into the bowl of your food processor using the metal s blade.  Pulse 2-3 times.  Remove lid and scrape down.  Replace lid and pulse 2-3 more times.  You want the pieces about 1/2″ in size.

Remove mixture to a bowl and add the olive oil, vinegar, garlic powder, salt and pepper.  Stir well and refrigerate until served.  Tastes great when eaten immediately as well as the next day.

4-6 servings

Adapted from Original Fast Foods

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