Best Broccoli Salad

One Vegetable Wonder. That’s what I’m going to call this broccoli salad. Simple, delicious, and creamy with a hint of sweet and a bit of crunch.

It’s that season when markets and gardens are in full bloom. My most recent CSA share from Butterbean Community Farm included bunches of greens, herbs, tender lettuce, radishes, garlic and one gorgeous head of broccoli, florets bursting from the strong stem like fireworks.

I like broccoli, but I am tired of stir-frys, and it’s way too hot to make broccoli-potato soup. I wanted something different.

I spotted this salad idea from Smitten Kitchen Cookbook and decided to give it a try. You should, too. If you are a cold, creamy broccoli salad fan, it’s a winner. Even if you aren’t, I think this one will win you over. It worked for me! You could probably sub raisins for the cranberries, but the roasted, unsalted almonds are a must.

Broccoli Salad

1 head broccoli, florets cut into edible-sized chunks, steamed until just tender (about 2-3 minutes)

1/4 cup each dried cranberries and roasted unsalted almonds

Dressing:

1/4 cup each mayonnaise and buttermilk

1/2 tsp salt

1 tsp sugar

1 tsp white balsamic or other vinegar

1 tsp olive oil