Get your workstation setup with everything you’ll need.
In a large pot, get some water boiling and add a couple dashes of sea salt. While waiting on the water to bubble, let’s Chop up the broccoli. *Shortcut=purchase florets or broccoli that’s already chopped.
Fill a large bowl with ice water, set beside the pot for an easy and quick way to transfer the broccoli.
Once the water is boiling, throw in the stem pieces of the broccoli for 1 minute and then add the florets for another minute. Time is critical so don’t overdo it or it gets too soft (unless you like it like that). The reason I do an extra minute on the stem pieces is because I find it gives a consistent texture. The florets seem to cook a little faster.
Quickly transfer broccoli to the bowl of iced water (you can strain it or use a straining spoon like I did and scoop it over). This will stop the cooking process and cool it down. Then place broccoli on a dish towel and gently dab it dry.
Add the dried broccoli to a large mixing bowl. Then prep the other ingredients and throw them in.
Whisk together (I used a measuring cup) the mayo, honey, monkfruit, and balsamic vinegar and pour it on top. Give it a good toss.
Refrigerate for 30 mins to an hour before serving. Or for quicker prep, throw it in the freezer for about 10-15 minutes, then stick in fridge until you’re ready to use. Enjoy!