Ah sweet, sweet health recovery! I am not back to 100%, but a lot closer than the beginning of the week. I hope you Americans had a wonderful Fourth of July, independence, tea, etc. etc.! It is Latincouver on Granville St today and tomorrow the air is filled with the sounds of summery good times. Reminds me of the Salsa Fest that Calgary has every year in the neighbourhood we lived in, Kensington. The Salsa Fest in Calgary was not about dancing it was about a ton of restaurants and stores and mayoral candidates coming out to compete with their best salsa recipes! You brought your own chips and just cruised the two main streets, chowing down on tons of creative salsas. Don’t get me wrong, there was some salsa dancing going on and definitely salsa music, but it was all about the food!
Speaking not of salsa at all (unless you missed my dad’s recipe for the BEST SALSA EVER and a version I made with fruit), here is a creamy and delicious broccoli salad that is simple and delicious with only one kind of weird ingredient. Enjoy!
- 4 cups chopped broccoli florets (bite-sized)
- 1/2 cup slivered or sliced almonds (both are good)
- 1/2 cup sour cream
- 1/2 cup mayo
- 3 tbsp apple cider vinegar
- 1/2 tsp coarse salt
- pinch of black pepper
- 2 cloves garlic, finely minced
- 2 green onions, chopped
- 2/3 cup dry-curd cottage cheese
- 1-2 tbsp sunflower seeds (*optional)
- In a small pan over medium heat, toast your almond slices/slivers until golden brown. Remove from heat and allow to cool. Watch them closely, they can burn quickly.
- In a large bowl whisk together the sour cream, mayo, vinegar, salt, pepper, garlic, and green onions. Taste and adjust seasoning as desired.
- Add the broccoli to the bowl and toss to coat well in the dressing.
- Add the cottage cheese and toasted nuts (seeds now as well) and toss to evenly distribute.
- Serve with everything!