Crisp & Crunchy Broccoli Salad


Prep Time

15 minutes

Prep Notes

This salad will "ripen" in flavor if you make it ahead and let it chill thoroughly for at least 2 hours. This salad saves very well in an airtight container for up to five days in the refrigerator.

For the Elimination Diet option, you will need to find an organic, sugar-free vinaigrette to use, rather than the recipe below.

Keep in mind for the Elimination Diet, you need to remain fat free & sugar free.

Yields

Makes approximately 5 cups

Ingredients

  • 4 cups broccoli florets – cut into bite size pieces
  • ½ cup raw sunflower seeds (for Elimination Diet option, omit sunflower seeds, and choose chia, flax or hemp seeds for a nice crunch).
  • ½ cup raisins
  • ½ cup purple onions, diced
  • Optional;cherry tomatoes cut in 1/2, or diced fresh tomatoes.

Dressing:

  • ½ cup Vegenaise* (Vegan Organic Mayonnaise) Or, 1/2 cup organic mayonnaise
  • ½ teaspoon sea salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon Mirin
  • 1 tablespoon organic agave (if you are staying away from sugar omit or add more according to your taste if you prefer a sweater taste)
  • Ground black pepper to taste

* For non-vegan option use Best Foods Organic Mayonnaise.

* For ELIMINATION DIET option - you will need to find an organic, sugar free vinaigrette option for the salad dressing.

Mix all ingredients together – and taste & season to your personal preference.

Directions

  1. Boil 1 cup of water. Then, soak raisins in the hot water while you prepare other ingredients.
  2. Toast sunflower seeds in non-stick pan until they are toasty and brown. Shake often and watch carefully so they don’t burn.
  3. In medium mixing bowl add broccoli, chopped onions, toasted sunflower seeds.
  4. Drain raisins & add to broccoli mixture.
  5. Add dressing to broccoli salad – and enjoy!

Chill for up to two hours for a richer flavor - but this is not necessary.