The Best Broccoli Salad EVER



  • 500gm of broccoli crowns
  • 1/3 cup diced red onion
  • 1 clove garlic minced
  • 1/3 cup dried cranberries
  • ¼ tsp sea salt
  • 3 tbsp olive oil
  • 3 tbsp mayonnaise (preferably ‘Good Fat’ Mayo made with olive oil rather than industrial seed oils)
  • 1.5 tbsp apple cider vinegar
  • 2 tbsp dijon mustard
  • 1 tsp maple syrup

Smokey Tamari Almonds

  • ½ cup almond
  • ½ cup pepitas
  • 1 tbsp tamari (can use gluten free soy sauce if you follow a gluten free diet)
  • ½ tsp maple syrup
  • ¼ tsp smoked paprika


Smokey Tamari Almonds

1. Line oven tray with baking paper

2. Preheat oven to 180 degrees (fan forced)

3. Combine all ingredients into a bowl and stir to coat

4. Tip onto lined oven tray and spread out evenly

5. Bake in the oven for 10-15 mins until golden brown

6. Remove and let cool. They will get crispier as they sit


1.  Chop broccoli into 1-2 cm pieces including the stems

2.  In a large bowl whisk together the olive oil, mayo, mustard, garlic, apple cider vinegar, salt, maple syrup

3. Add in the cranberries, onion and broccoli

4. Sprinkle the Smokey Tamari Almonds on top of the salad to serve.