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May Foodprint- Broccoli Salad

Created by: Clare Matthews, Rachel Onusko and Claire Mohney

Everyone says, “April showers bring May flowers!” But what people often forget to mention is that April showers bring a time to plant fresh veggies in the garden and throughout our communities. This spring, Drink Local. Drink Tap. encourages you to try something new in your fresh salad- opt for 100% plant-based and forgo the animal-based ingredients.

Instead of a chicken caesar salad and using about 32 gallons of water per ounce, try using broccoli as your salad for amazing health and environmental benefits. Broccoli is low in calories, high in protein, can help heart and eye health. So, skip the chicken and enjoy your salad knowing you just reduced the water #FOODPRINT!

Salad with animal vs. broccoli
Broccoli Salad Recipe:



  • 1 pound broccoli florets (from 1 ½ pounds broccoli stalks), thinly sliced and then roughly chopped (see photos)
  • ½ cup raw sunflower seeds or slivered almonds
  • ½ cup finely chopped red onion
  • ½ cup grated sharp cheddar cheese (optional)
  • ⅓ cup dried cranberries or dried tart cherries, chopped

Honey mustard dressing

  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 medium clove garlic, pressed or minced
  • ¼ teaspoon fine sea salt

*vegetarian, vegan, and nut allergy accommodations within link

Water #FOODPRINT Variations

  • Chicken= 32.39 gallon/ oz
  • Broccoli= 2.125 gallon/ oz