• Broccoli Salad Recipe

    This Broccoli Salad recipe is even better than the old classic!

    Broccoli Salad Recipe | StupidEasyPaleo.com

    As warmer weather is upon us, my mind naturally drifts to fresh salads and veggie side dishes.

    Walking through the market the other day, I saw broccoli on sale – yes, I shop the sales! – and broccoli salad popped into my head. I started scheming ways to put a twist on the classic.

    I kept several of the components the same: There’s broccoli of course, red onion for bite, raisins for sweetness, and mayo as a binder. But I also added some orange zest and juice to freshen it up, crunch from Brazil nuts, and some saltiness from oven-crisped prosciutto.

    The good news is that it’s easy to make substitutes if you don’t like or don’t have access to Brazil nuts or prosciutto. Use any kind of nuts you like instead of the Brazil nuts, and swap out the prosciutto for crispy bacon.

    This Broccoli Salad Recipe easily doubles to feed a larger crowd!

    Broccoli Salad Recipe | StupidEasyPaleo.com

    I used my food processor to pulse the broccoli florets into very small pieces.

    Broccoli Salad Recipe | StupidEasyPaleo.com

    Broccoli Salad Recipe

    Preparation 20 mins 2017-03-28T00:20:00+00:00
    Cook Time 15 mins 2017-03-28T00:15:00+00:00
    Serves Makes ~5 cups     adjust servings

    Ingredients

    • 3 oz sliced prosciutto
    • 1-1/2 lb broccoli crowns, chopped finely
    • 1/4 cup red onion, chopped finely (about 1/4 of a medium onion)
    • 1/4 cup fresh parsley, packed, chopped finely (about 1/2 a bunch)
    • 1 tbsp orange zest
    • 2 tbsp orange juice
    • 1/2 cup raisins, chopped (I used flame raisins because I like the flavor, but use what you have)
    • 1/4 cup Brazil nuts, chopped
    • 1/2 tsp black pepper
    • 1/4 tsp sea salt, or more to taste
    • 1/3 cup mayo, or more to taste (for a homemade version, click here)

    Instructions

    1. Preheat your oven to 350F, and line a sheet tray with parchment paper. Lay the prosciutto slices on the tray in a single layer, and bake for 12-15 minutes or until crispy. Remove from the oven and set aside. (While the prosciutto is baking, I prepped the rest of the ingredients.)
    2. To chop the broccoli, I removed most of the stem and cut it into florets. Then, I put the broccoli florets into the food processor in a single layer (this took 3 batches) and pulsed about 10 times until the broccoli was finely chopped. You can certainly do this with a knife if you don’t have a food processor.
    3. In a very large bowl, combine the chopped broccoli, red onion, parsley, orange zest and juice, raisins, Brazil nuts, salt, and pepper. Stir everything well to combine, then add the mayo. Stir until the mayo is evenly distributed. If it’s too dry for your liking, add more mayo about a tablespoon at a time until it’s dressed the way you like.
    4. Crumble the prosciutto into the bowl. Taste, and adjust the seasonings with salt and pepper.
    5. If you can let this sit for at least 30 minutes or more before eating, it’ll give the flavors a chance to meld.
    6. Store covered in the refrigerator for 2-3 days.

    by

    Broccoli Salad Recipe | StupidEasyPaleo.com
    Broccoli Salad Recipe
    Author: Steph Gaudreau – Stupid Easy Paleo
    Prep time:
    Cook time:
    Total time:
    Serves: Makes ~5 cups
    Ingredients
    • 3 oz sliced prosciutto
    • 1-1/2 lb broccoli crowns, chopped finely
    • 1/4 cup red onion, chopped finely (about 1/4 of a medium onion)
    • 1/4 cup fresh parsley, packed, chopped finely (about 1/2 a bunch)
    • 1 tbsp orange zest
    • 2 tbsp orange juice
    • 1/2 cup raisins, chopped (I used flame raisins because I like the flavor, but use what you have)
    • 1/4 cup Brazil nuts, chopped
    • 1/2 tsp black pepper
    • 1/4 tsp sea salt, or more to taste
    • 1/3 cup mayo, or more to taste ([url href=”http://stupideasypaleo.com/2015/05/30/cook-smarter-not-harder-practical-tips-for-busy-people/” target=”_blank”]for a homemade version, click here[/url])
    Instructions
    1. Preheat your oven to 350F, and line a sheet tray with parchment paper. Lay the prosciutto slices on the tray in a single layer, and bake for 12-15 minutes or until crispy. Remove from the oven and set aside. (While the prosciutto is baking, I prepped the rest of the ingredients.)
    2. To chop the broccoli, I removed most of the stem and cut it into florets. Then, I put the broccoli florets into the food processor in a single layer (this took 3 batches) and pulsed about 10 times until the broccoli was finely chopped. You can certainly do this with a knife if you don’t have a food processor.
    3. In a very large bowl, combine the chopped broccoli, red onion, parsley, orange zest and juice, raisins, Brazil nuts, salt, and pepper. Stir everything well to combine, then add the mayo. Stir until the mayo is evenly distributed. If it’s too dry for your liking, add more mayo about a tablespoon at a time until it’s dressed the way you like.
    4. Crumble the prosciutto into the bowl. Taste, and adjust the seasonings with salt and pepper.
    5. If you can let this sit for at least 30 minutes or more before eating, it’ll give the flavors a chance to meld.
    6. Store covered in the refrigerator for 2-3 days.
    Notes
    Equipment Needed:[br][url href=”http://amzn.to/17TDFez”]Cutting board[/url][br][url href=”http://amzn.to/1cd6Lre”]Knife[/url][br][url href=”https://www.amazon.com/Dansk-Christianshavn-Blue-Large-Serving/dp/B0000CFP2W/ref=sr_1_20?s=home-garden&ie=UTF8&qid=1480553589&sr=1-20&keywords=large+bowl”]Large bowl[/url]

     

    Broccoli Salad Recipe | StupidEasyPaleo.com

    Pin this Broccoli Salad Recipe for later!

    Broccoli Salad Recipe | StupidEasyPaleo.com

    Have a question or comment? Join the conversation over on Instagram!

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    6 thoughts on “Broccoli Salad Recipe

    1. Just had something similar to this in a local restaurant and loved it. So timely you put this up, looks great. Can’t wait to make it. Hope your training is going good.

      1. Hi Roy! Great to hear from you 🙂 Sometimes, the universe works in mysterious yet lovely ways! Training is going really well 🙂

    2. I am unable to find brazil nuts locally. Any substitution recommendations? I have some macadamia nuts available if that would work. Thanks!

    Leave a Reply

    Your email address will not be published. Required fields are marked *