The idea for this dish came from the abundance of broccoli in my fridge- I buy the big bag at Costco in the produce section. I went with the warmer Thai flavor yellow curry because I wanted something different and personally like curry... if you don't, then add whatever seasoning you like to the mayo... or try a bit first before wasting all of your ingredients on something you don't care for. I bought my yellow curry powder, but you can make it using turmeric (hence the yellow color), cumin, coriander, mustard seed, chili flakes, and ginger (sometimes a pinch of clove)- recipes are all over the internet. It is mild as far as the heat of curry spices go, but makes this dish more unique than typical mayo-dressed broccoli salads. The raisins are also something I distinctly remember from my time overseas in South East Asia, so I added those for some sweetness. I tend to cook nut-free, but salted cashews instead of the sunflower seeds would be yummy in this.
Creamy Curry Broccoli Salad
- 5 Cups Broccoli Florets, cut into bite-sized pieces (about 2 Heads)
- 1/3 Cup Raisins (or cranberries)
- 1/3 Cup Raw or Dry-Roasted Sunflower Seeds
- 1 Shallot, finely chopped (or 1/4 cup Red Onion)
- 2/3 Cup Avocado Oil (or Olive Oil)
- 1 Egg
- 1 tsp Dijon Mustard
- 2 tsp + 1 Tbsp Lemon Juice (divided)
- 3 tsp Yellow Curry Powder
- 1-2 tsp Raw Honey
- Salt and Pepper
1. Cut the broccoli into bite-sized pieces. Add the broccoli, raisins, sunflower seeds, and shallots to a large bowl.
2. Make the Mayo- either in a bowl, or a mason jar, combine the oil, mustard, egg and 2 tsp lemon juice.
Whisking vigorously or using an immersion blender, whisk or blend until a light yellow mayo is formed.
Add the curry, honey, 1 Tbsp lemon juice and salt and pepper and mix again.
3. Add the mayo to the broccoli, toss to combine. Taste or salt. Serve immediately or chill and serve later.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 31 g||47 %|
|Saturated Fat 3 g||17 %|
|Monounsaturated Fat 20 g|
|Polyunsaturated Fat 4 g|
|Trans Fat 0 g|
|Cholesterol 37 mg||12 %|
|Sodium 127 mg||5 %|
|Potassium 397 mg||11 %|
|Total Carbohydrate 18 g||6 %|
|Dietary Fiber 3 g||13 %|
|Sugars 10 g|
|Protein 5 g||9 %|
|Vitamin A||13 %|
|Vitamin C||133 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|