“Lemony Broccoli Salad”

Perfect day out today as I was just chilling and making a salad my husband and I dearly enjoy. It’s crunchy, lightly sweet with a tang of lemon and full of flavor. When you’re grilling steaks, sometimes potatoes aren’t necessarily what you want as a side. Today was about a simple meal, easy to prepare and mouth-watering good to the last bite. Make a batch of my Lemony Broccoli Salad, the perfect side for anything you throw on the grill. In my pictures you can see I had grilled New York Strips. What a delicious combination!

When I came across a salad recipe I jotted down a while back from Natasha’s Kitchen. I didn’t have some of the ingredients at the time so I went to work and created my own version. Let me tell you its divine and will last several days in the refrigerator giving you some leftovers for lunch one day. I even shared this salad with a few friends at work and they loved it.

Lemony Broccoli Salad

So you’re asking how easy is this salad to make? Keep reading because this is a one bowl creation worthy of your most favorite serving bowl. To start your Lemony Broccoli Salad, chop broccoli into bite size pieces, grate a carrot, dice an apple and red onion, adding these ingredients to a large serving bowl. Toss in pecan halves and dried currants as you can use raisins instead but I prefer the currants.

Next mix up your dressing which consists of mayonnaise, sour cream, sugar, lemon juice, salt and pepper. Pour dressing over vegetables and mix until well combined. Let chill in the refrigerator for at least 30 minutes. And now you have Lemony Broccoli Salad. Easy to make earlier in the day for early prep or whip this salad up any weeknight. Got an invite to a neighborhood barbecue or work potluck, this is your salad. You will not have any leftovers. Just your spoon and bowl will remain. Hey summer isn’t over yet, so get to chopping and mixing. Enjoy!

Lemony Broccoli Salad

Lemony Broccoli Salad

2 medium-sized heads of broccoli, chopped

1 large carrot, finely grated

1 Braeburn apple, small diced

1/4 cup red onion, finely diced

1/2 cup pecan halves

1/2 cup Zante currants

Dressing

1/2 cup Olive oil mayonnaise

1/2 cup light sour cream

3 T. fresh lemon juice

2 t. granulated sugar

1/2 t. kosher salt

1/4 t. black pepper or to taste

In a large serving bowl, mix together broccoli, carrot, apple, onion, pecans, and currants.

Mix all dressing ingredients together in a small mixing bowl. Pour dressing over broccoli mixture and combine well.

Refrigerate salad to chill for at least 30 minutes before serving. Serve with steak, chicken or fish. Also, delicious eaten alone. Salad will keep several days in the refrigerator.

Note: Dried cherries, cranberries, blueberries, or raisins can be used in place of currants for a different spin on this recipe.