Add this to your next grocery list for when you are planning to entertain, trust me. Taking out the dairy may seem like it will drastically change the original, mayo-filled broccoli salad that everyone loves, but it is just as delicious. The fresh fruit and vegetables, paired with a homemade poppy seed dressing, makes this salad a huge win!
no-mayo-broccoli-salad-1200-7930-600x900 pc: kristines kitchen blog
Ingredients:
  • 1 ½ pounds fresh broccoli, cut into bite-size pieces
  • 1 cup fresh blueberries
  • ¼ cup finely chopped red onion
  • ½ cup dried cranberries
  • ¼ cup sunflower seeds
  • 1 large apple, chopped into bite-size pieces
  • 1 tablespoon lemon juice
  For the creamy yogurt poppy seed dressing:
  • 1 cup Daiya dairy-free yogurt
  • 3 tbsp agave
  • 1 tablespoon lemon juice
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon water
  • 1 tablespoon poppy seeds
  Instructions:
  • Place broccoli, blueberries, red onion, cranberries, and sunflower seeds in a large bowl. In a small bowl, toss apple with 1 tablespoon lemon juice. Add to the big bowl with the salad.
  • In a small bowl, whisk together all dressing ingredients. Pour dressing over the salad and toss gently to combine. Salad may be served immediately or refrigerated until serving. It will last for 2-3 days in the refrigerator.