Best Broccoli and Carrot Salad, the Perfect Spring Salad
When the abundance of summertime veg isn't yet available, but when the days are lighter and you fancy something fresh. This springtime salad idea is packed with flavour, nutrients and texture. You really can make it your own by swapping out the seeds and nuts for your own favourites. In my opinion this healthy spring salad idea has it all; nuts, seeds, veg, creamy dressing, dried and fresh fruit. Its the perfect mix of sweet and savoury. Enjoy!
Print Recipe
Equipment
- 1 Chopping board
- 1 Large knife
- 1 Large bowl
- 1 Small bowl
- 1 Large salad spoon
- 1 Tablespoon
- 1 Teaspoon
- 1/2 Teaspoon measure
- 1/4 Cup measure
- 1/3 Cup measure
- 1/2 Cup measure
- 1 Cup measure
Ingredients
- 1 Head Broccoli
- 1 Large Carrot
- 1 Cup Fresh parsely (optional)
- ⅓ Cup Red onion (fermented in apple cider vinegar) Swap with spring onion or 1/4 fresh red onion
- ⅓ Cup Mixed sunflower and pumpkin seeds Swap with your favourite seeds
- ⅓ Cup Pine nuts Swap with your favourite nuts
- ⅓ Cup Sultanas Swap with raisins or dried cranberries
- ½ Cup Grated cheese (optional)
- ¼ Cup Pomegranate seeds (optional)
- 1 tbsp Apple cider vinegar (swap with white wine vinegar)
- 4 tbsp Mayonnaise (swap with creme fraiche)
- 2 tbsp Creme fraiche (replace with Mayonnaise)
- 1 tbsp Honey (swap with Maple syrup or Agave)
- 1 tsp Hot mustard (increase quantity if using Dijon or milder mustard)
- ½ tsp Quality salt
- ½ tsp Black pepper
Instructions
- If possible, the day before making the salad, prep your pickled red onion. To begin, dice or slice (into half moons) your onion. If not able to prep the onion the day before, simply swap with spring onion.
- Place the onion in a jam jar and fill with apple cider vinegar and a teaspoon of pink peppercorns. (You can also add a tablespoon of sugar if desired.) Store the pickled onion in the fridge over night.
- To make the salad finely chop a whole head of broccoli. (You can also dice most of the stem, removing the course end.)
- Next peel and grate (or finely chop) your carrot. If using, finely chop your parsley.
- Add your veg (and parsley)to a large bowl, along with your dried ingredients. This is 1/3 cup seeds, 1/3 cup nuts and 1/3 cup sultanas.
- Grate 1/2 cup of cheese. (You can also cube if preferable.)
- Add the cheese to the salad bowl.
- Next make the dressing by adding 4tbsp mayonnaise, 2 tbsp creme fraiche, 1 tbsp honey, 1 tbsp apple cider vinegar, 1 tsp hot mustard, 1/2 tsp salt and pepper to a small bowl. Mix well (use a small whisk if necessary).
- Add your dressing to the large salad bowl and mix thoroughly. Taste the salad and add more salt and pepper if required.
- Plate up your salad and scatter with pomegranate seeds. Enjoy!
Servings: 2