Broccoli & Cranberry Salad and Chilli Mayo Dressing with Mary Magdalene

Ingredients

4 heads of broccoli, cut into florets

2 red onions, chopped small

1/2 cup cranberries 

1/2 cup chopped roasted almonds  

Dressing

2/3 cup vegan mayonnaise

juice 2 lemons

2 tbsp Mary Magdalene Crispy Chilli Oil

salt & pepper

Method

Bring a large pot of water to a boil and prepare a separate bowl or pot with an ice bath. Blanch the broccoli in the boiling water for a few minutes, then immediately transfer it to the ice bath to preserve its green colour.   

Combine the broccoli, onion, cranberries, and roasted almonds in a large bowl, mixing thoroughly. In a small bowl, whisk together the dressing ingredients, then pour over the salad and toss until well combined.

Recipe created by Eleni McCallum @veganella.nz