Ingredients:

  • 1 lb fresh broccoli florets, cut into very small pieces
  • 1 cup fresh blueberries
  • 1 large Honeycrisp or Granny Smith apple, diced
  • 1/3 cup red onion, finely minced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Prepare the produce. Cut the thick broccoli stems off and break the heads into tiny, penny sized micro florets. Note: Small florets are the key to a no mayo broccoli salad blueberries apple that isn't difficult to chew.
  2. Dice the apple. Keep the skin on for that beautiful red or green pop, and aim for 1/4 inch cubes. until you have uniform pieces.
  3. Mince the red onion. Aim for a very fine mince so that no one gets a giant hit of raw onion in a single bite.
  4. Combine the base. Place the broccoli, blueberries, diced apple, and onion in your largest mixing bowl.
  5. Start the dressing. In a small glass jar or bowl, combine the apple cider vinegar, lemon juice, honey, and Dijon mustard.
  6. Create the emulsion. While whisking vigorously (or shaking the jar), slowly stream in the olive oil. until the mixture thickens and becomes opaque.
  7. Season the glaze. Add the sea salt and black pepper to the dressing and give it one final whisk. Note: This ensures the salt is fully dissolved before it hits the vegetables.
  8. Dress the salad. Pour the vinaigrette over the broccoli mixture.
  9. Toss thoroughly. Use large spoons to lift and fold the salad, ensuring the dressing coats every small crevice of the florets.
  10. Add the crunch. Fold in the toasted sunflower seeds and sliced almonds immediately before serving. until the nuts are evenly distributed.