Broccoli Crunch Salad
No mayo, no bacon, and no missing flavor because this broccoli crunch salad is packed with crunchy-creamy plant goodness! Perfect for a make-ahead lunch that actually keeps you full or simple summer side dish.
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Equipment
Ingredients
dressing
- ¼ cup creamy almond butter
- 2 tablespoon avocado oil
- 2 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 2 tablespoon tamari
- 1 teaspoon ground ginger
- water to thin (if needed)
salad
- 2 broccoli florets, chopped into bite sized pieces
- ½ cup shredded carrots
- ¼ red onion, thinly sliced
- ½ cup shredded or diced chicken
- 1 tablespoon sunflower seeds
- 2 tablespoon dried cranberries
Instructions
- In a small bowl, whisk together ingredient for dressing.
- Prep four mason jars and layer salad ingredients in this order: dressing, broccoli, carrots, onions, chicken, sunflower seeds, cranberries. Refrigerate until you're ready to eat.
- When ready to eat: flip the jar upside down and let the dressing drip down. Shake until salad is completely covered in dressing, unscrew the lid, pour into a bowl and enjoy!
- To eat immediately: add salad ingredients to a large bowl, pour dressing over the salad and toss to combine.
Tried this recipe?Don't forget to tag @kelseyandcooperskitchen!