Notes
Saltitude Broccoli Crunch Salad
Featuring BlixSam Saltitude (Salt & Vinegar)⚡ Salt with Attitude! Crunchy fresh broccoli, crispy bacon, mature cheddar, red onion and toasted sunflower seeds tossed through a creamy, sweet-and-tangy Saltitude dressing. Loads of crunch, loads of flavour — and absolutely made for the braai table! Prep Time: 15 minutes
Chill Time: 30 minutes
Serves: 6
Ingredients
Broccoli Crunch Salad- 600 g fresh broccoli, cut into small florets
- 250 g streaky bacon, chopped
- 150 g mature cheddar cheese, cut into small cubes or grated
- ½ small red onion, finely diced
- ½ cup sunflower seeds, lightly toasted
- 3 spring onions, finely sliced
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tsp BlixSam Saltitude (Salt & Vinegar)
- 1½ tbsp honey
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- Freshly ground black pepper
Method
- Crisp the bacon: Fry the chopped bacon until beautifully golden and crispy. Drain on kitchen paper and allow to cool.
- Toast the seeds: Add the sunflower seeds to a dry frying pan and toast for 2–3 minutes until lightly golden. Set aside to cool.
- Make the Saltitude dressing: Mix the mayonnaise, sour cream, Saltitude, honey, Dijon mustard and lemon juice until smooth and creamy. Add freshly ground black pepper to taste.
- Build the salad: Place the raw broccoli florets, cheddar, red onion, spring onions and about three-quarters of the bacon and sunflower seeds into a large bowl.
- Pour over the Saltitude dressing and toss thoroughly so that the dressing gets into all those little broccoli florets.
- Refrigerate for 30 minutes before serving. This gives the broccoli time to absorb some of that tangy Saltitude flavour while remaining beautifully crunchy.
- Just before serving, scatter over the remaining crispy bacon and toasted sunflower seeds.
- Finish with a very light sprinkle of Saltitude for one last salt-and-vinegar kick.
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