Ensalada de brócoli

Ingredientes

• 6 cups Broccoli, cut into small florets (Choose firm, bright-green heads.)
• 1/4 cup Red onion, finely chopped (Soak briefly if you want less bite.)
• 1/3 cup Dried cranberries or raisins (Adds sweet chew.)
• 1/2 cup Toasted sunflower seeds or chopped pecans (For crunch; almonds also work.)
• 4 slices Cooked and crumbled bacon (Optional; swap with smoked tempeh for a vegetarian twist.)
• 1/2 cup Greek yogurt (Use vegan yogurt to make it dairy-free.)
• 1/3 cup Mayonnaise (Use olive oil mayo for a lighter touch.)
• 2 tablespoons Apple cider vinegar (Adds bright tang.)
• 1 tablespoon Honey or maple syrup (To balance the tang with gentle sweetness.)
• 1 teaspoon Dijon mustard (Brings depth.)
• to taste Salt and black pepper
• 1 teaspoon Lemon zest (Optional, for extra lift.)

Preparación

1. 1

   --- Preparation ---

2. 2

   Wash and cut the broccoli into small, bite-sized florets. Pat them dry so the dressing will adhere.

3. 3

   In a dry skillet over medium heat, toast the sunflower seeds or chopped pecans for 3 to 4 minutes until fragrant and golden. Remove to cool.

4. 4

   --- Make the Dressing ---

5. 5

   In a bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon mustard, lemon zest, salt, and pepper until smooth and glossy.

6. 6

   Taste and adjust the sweetness or tang.

7. 7

   --- Combine the Salad ---

8. 8

   In a large mixing bowl, add broccoli, red onion, dried cranberries, toasted nuts, and bacon or smoked tempeh.

9. 9

   Pour the dressing over and toss gently until every piece is lightly coated.

10. 10

    --- Chill and Serve ---

11. 11

    Cover and refrigerate for at least 30 minutes. This step softens the onion’s bite and lets the dressing mellow.

12. 12

    Toss again just before serving and sprinkle a few extra toasted seeds on top.