Gluten and Dairy Free Broccoli Salad
This gluten and dairy free broccoli salad is a vibrant dish packed with fresh vegetables, sweet fruits, and a creamy dressing without dairy, ideal for summer gatherings.
Ingredients
Salad Ingredients
- 4 cups fresh broccoli florets Cut into bite-sized pieces for better texture.
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- ½ cup almond slices
- ¼ cup raisins or dried cranberries Use your preferred dried fruit.
- ¼ cup sunflower seeds
Dressing Ingredients
- ½ cup dairy-free yogurt or dressing of choice Any dairy-free dressing option can work.
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- to taste Salt and pepper
Instructions
Preparation
- In a large bowl, combine the broccoli florets, cherry tomatoes, red onion, almond slices, raisins, and sunflower seeds.
- In a separate small bowl, whisk together the dairy-free yogurt, apple cider vinegar, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss well to combine.
- Chill in the fridge for 30 minutes before serving to allow the flavors to meld.
Notes
Best served cold. Store leftovers in an airtight container in the fridge for up to 3 days. The broccoli may lose some crunch after a day or two. Consider adding bell peppers or cucumbers for more variety. For additional flavor, toss in some herbs like dill or parsley.