Broccoli Salad with Creamy Curry Dressing

Broccoli was my favorite vegetable as a kid: my mom would steam it, and without complaints I would dip each floret into generous amounts of ranch dressing. And then one day I just decided I didn't like broccoli any more. I was never picky but that day, I wanted to know what would happen. I think part of me was probably wondering If I don't eat my broccoli, do I get to eat dessert sooner? Come on, guys! Valid question for a 6-ish-year-old. 

Looking back on the memory, on my mom sitting catty corner from me at the table, her face painted with annoyance, I know this moment was just me being a brat. You don't just wake up one day and hate broccoli. And I know that my mom really didn't want to fight with her kid at the dinner table. 

The next thing I knew, she told me that I had better eat my broccoli because Grandpa would tell me too. I can't actually remember if she called him or if he had called, right in this opportune moment, but she passed me the phone and Grandpa's voice was on the other end. 

Exactly what he said is lost in time now, but it was short. No more than one simple sentence about how I should eat my broccoli. Something like, "You know Caitlin, broccoli helps you grow into a strong girl!" or "When your mom tells you to eat your broccoli, you should eat your broccoli." And I know that I gave in easily, letting out a defeated sign and saying OK.

The conversation ended. I ate my broccoli. I still eat my broccoli, with no complaints, on a weekly basis (because I love it, and always have, even on that one day when I pretended I didn't). 

Broccoli Salad with Creamy Curry Dressing

Published March 7, 2016 by Caitlin Sherwood

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Serves: 5   |    Active Time: 20 minutes

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Ingredients:

1 pound broccoli florets, cut into bite-sized pieces

1/2 cup yogurt

1 tablespoon creamy dijon mustard

1 heaping teaspoon curry powder

1 teaspoon lime juice

1/4 teaspoon black pepper

1/2 teaspoon maple syrup

Salt to taste

1/4 cup finely diced red onion

1/2 cup raisins

1/2 toasted cashews or toasted sliced almonds

Directions:

1. In the bottom of a jar, whisk together the yogurt, lime, curry powder, dijon mustard, maple syrup, black pepper, and salt to taste.
2. In a salad bowl, arrange the broccoli to the bowl along with the raisins, nuts, and red onion.
3. Pour dressing over salad and toss to coat. Serve! (This salad keeps well in the fridge for several days).