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Broccoli Salad

Prep Time20 minsCook Time15 mins

Broccoli Salad: A green, lean take anywhere meal.

 4 Whole Broccoli (florets cut off)
 2 Carrots (shredded)
 1 Red Onion (thinly sliced)
 170 g Dried Cranberries
 60 g Slivered Almonds
 200 g Short Cut Bacon (diced and fried until crispy)
 4 Eggs (boiled)
 4 Tuna Tins (in spring water)
 ½ cup Mayonnaise
 3 tbsp Apple Cider Vinegar
 ½ tsp Salt and Pepper

In a large saucepan, bring 5 cups of salted water to the boil. While waiting to boil, prepare a large bowl by filling with ice and cold water.


Add broccoli florets to the boiling water and cook until becoming slightly soft and colour becomes more vibrant (1-2 minutes). Remove broccoli from saucepan with a slotted spoon and place directly in the ice water (this is called blanching). When cool, drain the florets with a colander.


In a large bowl, combine broccoli, carrots, red onion, cranberries, nuts and bacon.


In a seperate medium bowl, combine the mayonnaise, apple cider vinegar and the salt and pepper. Mix thoroughly. Pour over broccoli salad and stir.


In a small saucepan, fill with water and bring to boil. Add eggs directly into water and let boil for approximately 4 minutes. Take out of saucepan and add to a bowl of ice water (this will help make them easier to peel).


Enjoy your salad with a boiled egg on the side and a tin of tuna.

Nutrition Facts

Serving Size 1

Servings 4

Amount Per Serving
Calories 890
% Daily Value *
Total Fat 41.3g64%
Total Carbohydrate 54.5g19%
Protein 50.7g102%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.