Broccoli Pineapple Salad

Broccoli Pineapple Salad that’s both gluten-free and easy to make
Ingredients:

1. 4 cups fresh broccoli florets
2. 1 cup canned pineapple chunks, drained (reserve some juice for the dressing if desired)
3. 1/4 cup red onion, finely chopped
4. 1/4 cup sunflower seeds (or chopped nuts of choice)
5. 1/4 cup shredded cheddar cheese (optional)

For the Dressing

1. 1/4 cup mayonnaise (ensure it’s gluten-free)
2. 2 tablespoons plain Greek yogurt (or additional mayonnaise)
3. 1 tablespoon honey or maple syrup
4. 1 tablespoon apple cider vinegar or white vinegar
5. Salt and black pepper to taste.

METHOD:

Get the broccoli ready:

After 3–4 minutes of steaming, the broccoli florets should be crisp-tender. Another way to blanch them is to boil them for one to two minutes, then halt the cooking by placing them in an ice bath. After draining, pat dry.
Mix the ingredients for the salad:

Steamed broccoli, pineapple pieces, finely chopped red onion, sunflower seeds, and shredded cheddar cheese (if used) should all be combined in a big bowl.
Get the dressing ready:

Combine the vinegar, honey, Greek yoghurt (or extra mayonnaise), and mayonnaise in a small bowl and whisk until smooth.
To taste, add salt and black pepper for seasoning.
Mix and Present:

After pouring the dressing over the broccoli mixture, toss to cover everything well.
To give the flavours time to blend, refrigerate for a minimum of half an hour.
Serve:

Just before serving, give the salad one last spin. Savour it as a light entrée or as a cool side dish!
This broccoli and pineapple salad has a wonderful crunch from the sunflower seeds and a wonderful balance of sweet and savoury flavours.