Healthy 15-min recipe for Broccoli Carrot Crunch Salad! Tossed with extra virgin olive oil, golden balsamic vinegar, maple syrup, and a bit of salt. Easy + gluten-free.
PREP VEGGIES: Trim the stems off of the broccoli so it’s very close to the dark green florets. (You can save the extra parts to chop and toss into a stir fry or shred in a food processor for broccoli slaw). Break apart any larger ones into smaller pieces to produce mini florets (will yield just over 3 cups or so of mini florets). Run a knife through the shredded carrots a few times to produce shorter shreds.
MIX & DRESS SALAD: Add broccoli, carrots, and raisins to a large bowl. Drizzle over the olive oil, vinegar, maple syrup, and salt. Stir with a spatula until well combined. Store in an airtight container in the fridge for up to 5 days. Top with sliced almonds to serve.
Notes
You can mix the almonds in but to ensure they stay crisp and not soggy, I recommend only adding them on top just before you intend to eat them.*Can swap for white wine vinegar**Can swap for honey or coconut nectar***Can swap for sunflower or pumpkin seeds for those with nut allergies