Steamed Broccoli Salad

Ingredients:

Broccoli

• 2 bags of 280-350 g broccoli florets for steaming, such as Birds Eye
• 4-6 fresh sprigs of thyme
• 1 clove garlic, grated
• Zest of 1 lemon

Refueling

• 0.5 cup mayonnaise
• 1 tbsp + 1 tsp Sriracha sauce
• 1 tbsp lemon juice
• 1 tbsp. sugar

Salad

• 1/4 cup finely chopped red onion
• 1/4 cup raisins
• 1/4 cup dried cranberries
• 1/4 cup toasted flaked almonds

Preparation:

1. BroccoliSteam broccoli according to package directions.
   
   Place the thyme, garlic, and zest in a large bowl and rub the ingredients into the bottom and sides. Add the steamed broccoli and toss to combine. Refrigerate until completely chilled.
2. RefuelingIn a medium bowl, combine the mayonnaise, Sriracha, lemon juice, sugar, and a pinch of black pepper. Stir until the sugar dissolves. Then add the red onion, raisins, and cranberries. Stir to combine.
3. Remove the thyme from the broccoli. Add the onion dressing and toss gently until the broccoli is evenly coated. Serve the salad chilled or at room temperature, sprinkled with almonds.