Fill your body with the all the nutrients of raw broccoli in this easy, tasty salad!
1 pound broccoli crowns
3 tablespoons extra-virgin olive oil
3 tablespoons mayo, I like Sir Kensington’s or vegan mayo
1½ tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon maple syrup or honey
1 garlic clove, minced
¼ teaspoon sea salt, more to taste
⅓ cup diced red onions
⅓ cup dried cranberries
Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.
In the bottom of a large bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the olive oil last and whisk well. Add the broccoli, onions, and cranberries and toss to coat.