Broccoli and Celery Salad

This Broccoli and Celery Salad is the perfect summertime vegetable dish. You probably associate Broccoli Salads with goopey mayonnaise and raisins but let me assure you, this one is different. The small amount of mayo is thinned out with apple cider vinegar and lime juice, creating a thin dressing that coats all of the vegetables without being overwhelming. Not to mention the cumin and chili powder give it a Mexican kick that is both comforting and unique.  It’s crunchy, vibrant, healthy and delicious!

Broccoli and Celery Salad
Adapted from Ingrid Hoffmann’s recipe
Prep time: 20 minutes
Yield: Serves 4 to 6

• 1 teaspoon kosher salt
• 1 medium head broccoli, stalks thinly sliced and florets chopped
• 4 celery stalks, thinly sliced on the diagonal
• 1 cup of frozen peas, thawed (or fresh peas if you can get them)
• 1/4 medium red onion, thinly sliced
• 1/2 cup low-fat mayonnaise
• 1 tablespoon apple cider vinegar
• 1 lime, zested and juiced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 teaspoons sugar
• Kosher salt and freshly ground black pepper, to taste

Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets only. Cook 1 minute and immediately drain the broccoli and shock in a bowl of ice water to stop the cooking. Let cool and drain.

Thinly slice the broccoli stalks, celery and red onion on a mandoline to create thin, uniform slices.  Combine the vegetables in a large bowl and the mayo, vinegar, lime zest, lime juice, cumin, chili powder, sugar, salt and pepper in a small bowl. Whisk to combine and toss with the vegetables.  Chill thoroughly, preferably overnight to rid the red onions of their aggressive bite, before serving.