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Homemade Loaded Broccoli Radish Salad Recipe photo
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Loaded Broccoli Radish Salad Recipe

This Loaded Broccoli Radish Salad is a vibrant, nutrient-packed delight that’s perfect for any meal!
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Healthy, Quick, Vegan
Servings: 4 servings

Ingredients

  • 3 large broccoli heads chopped
  • 5 radishes cut into thirds and diced
  • 2 tomatoes quartered, seeded, and diced
  • 1 apple peeled and diced
  • 1/2 cup red grapes diced (drain the juice)
  • 1 cup green onions diced (5 green onions minus the white part)
  • 1 cup medium carrot shredded
  • 1/2 cup dry cranberries (optional, but highly recommended)
  • 3 tablespoons sunflower oil or olive oil
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • 1/2 teaspoon garlic salt
  • 3 tablespoons lemon juice

Instructions

  • Start by washing all your fresh produce thoroughly. Chop the broccoli into bite-sized florets and place them in the large mixing bowl. Next, take the radishes, cut them into thirds, and then dice them, adding them to the bowl as well.
  • Quarter and seed the tomatoes, then dice them before adding them to the mix. Peel and dice the apple, and add that in, followed by the diced red grapes. Make sure to drain any excess juice from the grapes to keep the salad from becoming watery.
  • Dice the green onions, using only the green parts, and shred the carrot. Toss both into the bowl with the other ingredients.
  • If you’re using dry cranberries, this is the time to add them in. They provide a lovely sweetness that complements the savory elements of the salad.
  • In a separate bowl, whisk together the sunflower oil (or olive oil), mayonnaise, sour cream, garlic salt, and lemon juice until well combined. This dressing will tie all the flavors of the salad together beautifully.
  • Pour the dressing over the salad ingredients and gently toss everything together until all the ingredients are coated evenly. Be careful not to mash any of the delicate fruits or vegetables.
  • Let the salad sit for at least 30 minutes in the refrigerator before serving. This allows the flavors to meld beautifully. Serve chilled and enjoy!

Equipment

  • Large Mixing Bowl
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons
  • Whisk or fork

Notes

  • Store in an airtight container in the refrigerator for up to 3 days.
  • Keep the dressing separate until ready to serve for maximum freshness.
  • If you anticipate leftovers, consider storing ingredients separately to maintain crispness.
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