A salad that proves that they don't have to be a boring after thought! I love this salad: the flavours and textures are amazing and it makes a welcome break from a bowl of leaves!
2smallonionspeeled and finely sliced (I use a mandolin)
For the salad
2headsbroccolibroken into florets
3carrotspeeled and cut into ribbons with a vegetable peeler
100gdried fruitI used raisins and cranberries
100gcashew nuts
For the dressing
75mlolive oil
1tbspsugar
1tbsplemon juice
Instructions
Steam the broccoli florets for 5 minutes (I do this in the microwave); immediately plunge into cold water
Make the pickle: heat the vinegar, sugar and salt in a small pan. Boil until the sugar dissolves; add the onion and simmer. Take off the heat, cover, and leave to cool
Once cooled, drain the onions reserving the vinegar (you need it for the dressing!)
In a large bowl, combine the drained broccoli, carrot ribbons, fruit, nuts and cooled onions
Make the dressing by combing the vinegar you used to pickle the onions, the oil, the sugar and the lemon juice. Whisk until combined
Add the dressing to the salad bowl; toss to combine