This Broccoli and Celery Salad is the perfect summertime vegetable dish. You probably associate Broccoli Salads with goopey mayonnaise and raisins but let me assure you, this one is different. The small amount of mayo is thinned out with apple cider vinegar and lime juice, creating a thin dressing that coats all of the vegetables without being overwhelming. Not to mention the cumin and chili powder give it a Mexican kick that is both comforting and unique. It’s crunchy, vibrant, healthy and delicious!
Broccoli and Celery Salad
Adapted from Ingrid Hoffmann’s recipe
Prep time: 20 minutes
Yield: Serves 4 to 6
• 1 teaspoon kosher salt
• 3 medium heads broccoli, stalks thinly sliced and florets chopped
• 1/3 cup low-fat mayonnaise
• 1 tablespoon apple cider vinegar
• 1 lime, zested and juiced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ancho chili powder
• 2 teaspoons sugar
• Kosher salt and freshly ground black pepper, to taste
• 4 large celery stalks, thinly sliced on the diagonal
• 1/4 medium red onion, thinly sliced
• 1 cup of frozen peas, thawed (or fresh peas if you can get them)
Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets only. Cook 1 minute and immediately drain the broccoli and shock in a bowl of ice water to stop the cooking. Let cool and drain.
In a large bowl, combine mayo, vinegar, lime zest, lime juice, cumin, chili powder, sugar, salt and pepper. Thinly slice the broccoli stalks, celery and red onion on a mandoline (over the large bowl) to create thin, uniform slices. Add the peas and toss the dressing with the vegetables. Chill thoroughly, preferably overnight to rid the red onions of their aggressive bite, before serving.