Fresh and tangy with an amazing crunch.
This lightened up Broccoli Salad is straight-up delightful and is the perfect answer to that “what should I bring?” question that comes up for cookouts and parties all summer long. I know it’s not quite summer yet (okay we’re in the throes of a FREEZING spring?), but I’m telling you now, you are going to want this recipe when the warm weather arrives. Traditional broccoli salad is typically drowning in a commercial mayo based, sweet dressing and studded with 1/2 pound of crumbled bacon, making it more about the creamy dressing and bacon than about the actual broccoli. Not this one!
So good it will make even the biggest broccoli salad-snobs reconsider.
This salad is packed with broccoli, creamy avocado, sweet & chewy raisins, crunchy sunflower seeds all tossed in a bright creamy sauce. It’s made with uncooked broccoli but the acid from the vinegar “cooks” the florets a little. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. In addition, this salad is a powerhouse, friends. Broccoli crushes it on the fiber front, plus you get all the glorious antioxidant, anti-inflammatory and detoxifying benefits of this cruciferous vegetable.
You’ll be making this one again.
Creamy Broccoli Salad with Sunflower Seeds & Avocado
4 cups raw broccoli florets
2 avocados, diced
1/3 cup diced red onion, diced
1/3 cup sunflower seeds
1/3 cup raisins
1 cup Greek yogurt (or Vegenaise for vegan option)
1 tbsp. Dijon mustard
3 tbsp. honey (or maple syrup for vegan option)
2 tbsp. apple cider vinegar
In a small bowl add Greek yogurt, mustard, honey and apple cider vinegar. Whisk until completely combined. Set aside.
To a large bowl add broccoli florets, avocado, red onion, sunflower seeds, raisins and just enough dressing to coat (you may not use all the dressing!) Gently toss ingredients until they are mixed together.