Description
A symphony of textures and flavors, this salad features fresh broccoli, tangy lemon-mayo dressing, and toasted English muffin crumbs for a smoky crunch. Perfectly balanced and adaptable for modern dietary needs.
Ingredients
4 cups fresh broccoli florets (1 1/2 cups tightly packed raw broccoli, cut into bite-sized pieces)
1/2 cup mayonnaise
2 tbsp fresh lemon juice
1 tsp honey or maple syrup
1/4 tsp garlic powder
1/4 tsp onion powder
1 English muffin, cubed and toasted until golden
1/2 cup chopped celery
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Combine mayonnaise, lemon juice, honey/maple syrup, garlic powder, and onion powder in a large bowl.
2. Add broccoli florets and toss until evenly coated.
3. Toast English muffin until crispy, then crumble into small pieces. Fold muffin crumbs and celery into the salad.
4. Season with salt and pepper. Serve chilled or at room temperature.
Notes
Storage: Keep refrigerated in an airtight container for up to 24 hours
Substitute olive oil for mayonnaise for a dairy-free version
Add diced apples or raisins for a sweet twist
- Prep Time: 15
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 135
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg