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This broccoli salad with creamy lemon dressing has become my go-to side dish for potlucks and family gatherings. The combination of fresh, crisp broccoli, sweet apples, and tangy dressing creates a refreshing salad that disappears quickly from any table.
I first made this salad for a neighborhood barbecue when I needed something quick that wouldn't wilt in the summer heat. Now it's requested at every gathering, and my daughter who typically avoids vegetables asks for seconds!
Ingredients
- Fresh broccoli heads the perfect foundation with its crisp texture and ability to hold up to the dressing without wilting
- Carrot adds natural sweetness and beautiful color contrast
- Apple brings juicy sweetness and extra crunch
- Red onion provides a sharp flavor that balances the creamy dressing
- Toasted pecans or walnuts contribute essential nutty flavor and satisfying crunch
- Dried cranberries or raisins offer chewy texture and natural sweetness
- Mayonnaise creates the creamy base for our dressing
- Sour cream adds tanginess and lightens the dressing
- Fresh lemon juice brightens everything with essential acidity
- Sugar balances the tartness just use enough to take the edge off
- Sea salt enhances all flavors use good quality for best results
- Black pepper adds subtle warmth and depth
Step-by-Step Instructions
- Toast the nuts
- Place pecans or walnuts in a dry skillet over medium high heat. Watch them carefully as they toast, moving them frequently for 4 5 minutes until fragrant and golden. This enhances their flavor dramatically and adds a wonderful dimension to the salad.
- Prepare the vegetables
- Cut broccoli into bite sized florets not too large but not minced either. Aim for pieces you can easily pick up with a fork. Grate the carrot on the large holes of a box grater or julienne for prettier presentation. Slice the red onion very thinly to distribute its flavor without overwhelming.
- Combine fresh ingredients
- Toss prepared broccoli, carrot, chopped apple, and sliced onion in a large bowl. The colorful mixture already looks appetizing! Add your toasted and chopped nuts along with the dried cranberries or raisins.
- Mix the dressing
- In a separate bowl, whisk together mayonnaise, sour cream, and freshly squeezed lemon juice until smooth. Add sugar gradually, tasting as you go some prefer it less sweet. Season with sea salt and freshly ground black pepper until perfectly balanced.
- Dress the salad
- Pour the creamy lemon dressing over the salad ingredients and gently toss until everything is evenly coated. I recommend using all the dressing for maximum flavor, but you can add to taste if preferred.
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My favorite part of this salad is the surprising burst of sweetness from the apple. I discovered this addition when I was short on ingredients one day and needed to stretch the salad for unexpected guests. Now I would never make it without apple! My husband claims it's the toasted nuts that make it special, so I always make extra for him to snack on while I'm preparing the rest of the salad.
Make It Ahead
This broccoli salad actually improves with a little time in the refrigerator. The flavors meld beautifully as the broccoli softens slightly in the dressing. Prepare it up to 24 hours in advance and store in an airtight container in the refrigerator. Give it a quick toss before serving to redistribute the dressing. The nuts will lose some crunch over time, so if making significantly ahead, consider adding them just before serving.
Easy Variations
The basic framework of this salad welcomes creativity. Try swapping the apple for pear in fall, or adding diced avocado for extra creaminess. For a protein boost, add cubed cooked chicken or crispy bacon bits. Cheese lovers might appreciate a handful of sharp cheddar or crumbled feta. For a healthier version, use Greek yogurt in place of sour cream and reduce the mayonnaise. Each variation maintains the delightful texture contrast while offering a slightly different flavor profile.
Serving Suggestions
This versatile salad pairs beautifully with grilled meats, especially barbecued chicken or steak. It makes a wonderful light lunch served alongside a slice of crusty bread. For a complete meal, serve it atop a bed of quinoa or alongside a warming soup. The bright flavors complement heavier dishes, making it perfect for holiday tables where it provides a fresh contrast to traditional rich foods. I particularly love serving it with spicy dishes as the cooling creaminess balances the heat.
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Common Questions Answered
- → Can I make this broccoli salad ahead of time?
Yes! You can prepare the broccoli salad up to 24 hours in advance. For best results, store the dressing separately and toss it with the salad just before serving to maintain maximum crunchiness.
- → What can I substitute for the mayo in the dressing?
Greek yogurt makes an excellent substitute for mayonnaise in the dressing. Use the same amount (1/2 cup) for a lighter, tangier version with less fat and calories.
- → Is it necessary to cook the broccoli?
No, this salad uses raw broccoli which provides a wonderful crunch. If you prefer slightly softer broccoli, you can blanch it briefly (30-60 seconds) in boiling water then immediately cool in an ice bath before using.
- → What other fruits can I add to this salad?
This versatile salad works well with many fruits. Try adding diced pears, grapes cut in half, mandarin orange segments, or even pomegranate arils for different flavor combinations.
- → How long does the broccoli salad keep in the refrigerator?
Once dressed, the broccoli salad will keep for 2-3 days in an airtight container in the refrigerator. The vegetables may soften slightly but the flavors will continue to develop nicely.
- → Can I use frozen broccoli for this salad?
Fresh broccoli is strongly recommended for this salad as it provides the best texture and flavor. Frozen broccoli, even when thawed, will be too soft and watery for this particular dish.