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| Description: | I share this recipe as a delicious way to serve up raw broccoli. I have used sunflower seeds and raw almonds. But you could use any nuts you like. For the dressing I have listed the quantities that I like. But you might like it with a bit more of a kick, and want to add in a bit more vinegar, lemon juice and sweetener. But this blend struck a nice tangy balance for me. | |
| Time: | 7 min (7 min to prepare, 0 min to cook) | |
| Meal type: | Salad | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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6 cups organic broccoli 2 cups scallions/spring onions 2 cups celery 1/2 cup raw sunflower seeds soaked and dehydrated 1/2 cup raw pumpkin seeds soaked and dehydrated 1 cup organic blanched almonds chopped up into slithers 1 cup raw vegan mayonnaise (dressing ingredient) 2 1/2 tablespoons apple cider vinegar (dressing ingredient) 1/2 teaspoon Celtic sea salt (dressing ingredient) 2 1/2 tablespoons fresh lemon juice (dressing ingredient) 2 1/2 tablespoons agave nectar (dressing ingredient) |
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| Directions: | ||
| Chop up the broccoli, celery, and spring onions into small bite size pieces. Pulse the almonds in the food processor or cut into slithers. Throw the dressing ingredients into your blender and blend until smooth and creamy. Toss through half of the dressing and then add gradually until dressed for your success! YUM! |
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| Notes: | ||
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