Crunchy Broccoli Protein Salad

Many people think we made a stable sulforaphane supplement because we're anti-broccoli, but that couldn't be further from the truth. Broccoli is one of our favorite foods, and in this salad, we're preparing it in a way that gives the most possibility of delivering sulforaphane to the body.  

Unfortunately, you'd have to eat around 5 pounds of this salad to get enough sulforaphane to make a biologically relevant difference to your body. So, enjoy a crunchy, sweet‑savory chopped broccoli salad with protein, healthy fats, and a creamy avocado mayo dressing...and for your daily sulforaphane needs, keep BrocElite on hand.

That said, if you are following our sprouting guide for maximum sulforaphane yield, adding sprouts to a raw broccoli salad is a great way to activate enzymes and boost sulforaphane.

Ingredients

For the salad

• 4 cups finely chopped organic raw broccoli florets (and tender stems), bite‑size

• ½ small red onion, very thinly sliced or minced

• ½ cup sliced almonds

• ½ cup dried cranberries (unsweetened or reduced sugar, if preferred)

• ½ cup cooked bacon bits (nitrate‑free, chopped)

• 1 cup diced ham or shredded cooked chicken

• Add broccoli and radish sprouts for an extra smidge of sulforaphane

For the dressing

• ½ cup avocado mayo

• 2–3 tbsp apple cider vinegar

• 1–2 tbsp pure maple syrup or honey, to taste

• ¼–½ tsp sea salt, to taste

• Freshly ground black pepper, to taste

• Optional: 1–2 tbsp water to thin, if needed

• Optional: Parmesan cheese or nutritional yeast

Instructions

1. In a large bowl, combine chopped broccoli, red onion, sliced almonds, dried cranberries, bacon bits, and ham or shredded chicken. Toss to distribute everything evenly.

2. In a separate small bowl or jar, whisk together avocado mayo, apple cider vinegar, and maple syrup or honey until smooth. Season with salt and pepper, then thin with a splash of water if you prefer a looser dressing.

3. Pour the dressing over the broccoli mixture and toss very well so all the florets are lightly coated. Taste and adjust salt, pepper, and sweetness as needed.

4. For best texture and flavor, refrigerate at least 30 minutes before serving to let the broccoli soften slightly and the flavors meld. Store leftovers in the fridge for up to 3 days.

Estimated Macros:

• Calories: ~475–480 kcal

• Protein: ~17 g

• Carbs: ~28 g

• Fat: ~34 g

• Fiber: ~4.5 g