Most people are quite familiar with deli style broccoli salad. The kind drenched in mayonnaise that has crunchy bits of bacon, cranberries and pine nuts. It's delicious. Heavy, but good. Really, it's just an incredibly fattening salad masquerading as a healthy one... How dare you broccoli salad! Why do you think you should continue to get away with your shenanigans?! I don't deserve to be treated this way. What with your glossy mayo texture and satisfying broccoli crunch. You're bad for me! I can't be in this relationship anymore!
So, I've replaced you. You will never again be purchased by me at the deli counter, even if you are delicious. My waistline has no more patience for your creamy mayo mockery.
But, I can't live without you. You were good to me once. So here is your healthy new replacement. Maybe it's a rebound, but I think this love affair will last forever. You see, my new broccoli salad has pretty much no fat, lots of flavor and still lives up to creamy "salad" standards. (If only macaroni salad could make sure improvements!).
I've moved on. I will forget about our past. I am leaving behind our sordid relationship and I'm going to eat this new salad, without the guilt of our dangerous early escapades. My new salad and I plan on relishing in our new-found non-fat creamy decadence. I won't be in touch with you again. It's not me, it's you. Goodbye.
Recipe you've been pining for, after the jump...
Healthy Broccoli Salad
Serves 4 - 6
- 2 heads broccoli, cut into bite-sized pieces
- 1/2 cup raisins (or dried cranberries)
- 1 large carrot, diced very small
- 1/4 cup basil, chiffonade
- 3 green onions, cut on the bias
- 2 tablespoons minced chives
- 2 cloves garlic, minced
- 1/4 cup honey
- 1/2 cup fat-free sour cream
- 2 tablespoons flax seeds
- Salt to taste
Prepare your broccoli in advance so that it is cool before mixing the salad. Start by cutting it into small, bite-sized pieces and include the stems, as those have a lot of great flavor and are great in this salad. Boil or steam in salted water for about 5 minutes, until tender but not falling apart. Allow to cool.
In a large bowl, add your diced carrots (small enough so they just add a nice crunch throughout the salad), green onions, raisins and flax seeds (which also add great flavor). To prepare the dressing, mix the sour cream with the honey until smooth (a whisk works well, or just use a fork) and then add chives, basil and minced garlic. Season to your preference with salt.
Add your cooled broccoli to your large bowl and pour over dressing, folding the salad with a wide spoon to cover everything. Serve as a starter or side. Great with BBQ or anything smoky. Not great with ex-boyfriends.