Summer Crunch Salad
This recipe has a special place in my heart, because it was originally created by someone who has always felt like family. I was so lucky during my childhood to have family friends, that felt like family. The lady who wrote this recipe, Annie, just always kinda felt like a mom to me. She was around for all the big things, and quite honestly alot of the little things too.
Annie knows how to make people feel loved. She is just one of those types of people who you never doubt if she loves you, because she gives her love to freely. Once you are around her and recieve this love you just leave feeling full.
This also translated into her hosting and hone. She knows how to throw a good party and make everyone feel welcomed. She once threw my mom a party where everyone who came brought a charm. Then she put together a charm bracelet for my mom. Hello nineties! haha, but it was really the sweetest little memory.
I adapted this recipe to be dairy free and have no refined sugar. Ultimately, making it a paleo salad. It is so good and crunchy!
Notes on This Crunchy Salad
Are you looking for the perfect hing to bring to that Fourth of July party? This recipe is the perfect thing to take to a party, because the longer it sits the more flavor it gets. So, you can make it the night before, when you actually have time, and it will taste great at the lunch party!
Mayo is a major part of this dish so the quality of it does matter for the taste. My favorite mayo is Primal Kitchen. Linked below. I can also get it at my Costco.
This recipe is: paleo, gluten free, and dairy free.
Crunchy Summer Salad Recipe
2 bunches broccolli
1 head cauliflower
1/2 cup chopped putple onion
1 cup mayonnaise
Cream of a can of coconut milk (like this)
1 T vinegar
2 T honey
1 package of grape tomatoes
How to Make it:
Put the can of coconut milk in the fridge. Ideally, you do this 24 hours before you make the salad, but a few hours will work too.
Carefully get the can out of the fridge and open. Scoop the cream on top out into a bowl. Add in the vinegar and stir. Set aside.
Wash and cut up the brocolli and cauliflower into bite sized pieces. Chop the onon.
Put into a big bowl and toss.
Now make the dressing. Add the mayo and honey to the coocnut cream. Combine well, until the honey is dissolved.
Pour over the vegetables. Mix.
Cover and store in the fridge for at least four hours, but up to 24. Top with grape tomatoes and serve!