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Homemade Loaded Broccoli Radish Salad Recipe photo

Loaded Broccoli Radish Salad Recipe

This Loaded Broccoli Radish Salad is a colorful, crunchy delight! Packed with fresh veggies and a creamy dressing, it’s perfect for any meal.
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American

Ingredients
  

For the Salad:
  • 3 large broccoli heads cut into florets
  • 5 radishes cut in 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 (white part discarded)
  • 1 cup medium carrot shredded
  • 1/2 cup dry cranberries (optional, but highly recommended)
For the Dressing:
  • 3 tablespoons sunflower oil or olive oil
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • 1/2 teaspoon garlic salt
  • 3 tablespoons lemon juice

Equipment

  • Large Mixing Bowl
  • Sharp knife
  • Cutting board
  • Grater
  • Whisk

Method
 

Instructions:
  1. Step 1: Prepare the Vegetables
    Start by washing your broccoli thoroughly. Cut the broccoli heads into bite-sized florets.
  2. Step 2: Dice the Other Ingredients
    In a separate bowl, chop the radishes, tomatoes, and apple. Remove the seeds from the tomatoes.
  3. Step 3: Shred the Carrots
    Using a grater, shred the carrots into fine pieces.
  4. Step 4: Combine the Ingredients
    In a large mixing bowl, combine all the chopped vegetables and fruits.
  5. Step 5: Prepare the Dressing
    In a small bowl, whisk together the sunflower oil, mayonnaise, sour cream, garlic salt, and lemon juice.
  6. Step 6: Dress the Salad
    Pour the dressing over the salad mixture and gently toss until well coated.
  7. Step 7: Chill and Serve
    Chill the salad in the refrigerator for at least 30 minutes before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Consider keeping the dressing separate until serving for freshness.
  • Feel free to customize with seasonal fruits or nuts.