Description
It isn’t a barbecue in our house without some Creamy Broccoli Salad. Broccoli salad is a slightly, sweet, tangy, creamy and perfectly crunchy, chopped salad filled with bright, Summer flavors. This salad tastes even better the next day after marinating in the fridge for a few hours.
Ingredients
Scale
Salad
- 2 heads broccoli, chopped (9 cups broccoli florets)
- 1 avocado, chopped
- 3/4 cup red onion, chopped
- 3/4 cup raisins
- 1/2 cup roasted sunflower seeds (unsalted)
Dressing
- 1 avocado
- 1 clove garlic
- 2 tbsp sunflower seeds
- 3 tbsp lemon juice
- 1/2 cup water
- 1/2 tsp dijon mustard
- 1/2 tsp dried basil
- 1/4 tsp sea salt
- 1 tbsp coconut or cane sugar
- 2 – 3 splashes hot sauce (to taste)
Garnish
- Parsley
- Sunflower Seeds
Instructions
- Prepare the vegetables: Chop broccoli into bite size pieces, finely chop the avocado and red onion. Add the chopped broccoli, red onion and avocado along with the raisins and sunflower seeds to a large bowl.
- Make the dressing: Add all of the ingredients for the dressing (avocado through to hot sauce to a blender). Blend until smooth and creamy (it will take a couple minutes for the sunflower seeds to dissolve and the dressing to become completely creamy).
- Toss it all together: Toss the dressing with the broccoli mixture until all the broccoli is completely coated with the creamy dressing. Cover and seal tightly in the fridge until ready to serve. Tastes even better after marinating in the fridge for a few hours. Garnish with parsley and additional sunflower seeds.
Notes
1) It’s very important to make sure to seal the broccoli salad in the fridge well before serving to make sure the avocado does not turn brown and oxidize.
2) Double this dressing for an extra creamy salad!
- Prep Time: 25 mins
- Category: Side
- Cuisine: American