The plan was to have eaten the Broccoli by today – but that has not happened – so perfect opportunity to turn the Broccoli into a scrumptious crunchy salad.
1 recipe of Quick Mayonnaise
2 Tbsp. agave nectar
8 cups bite-size broccoli pieces
1/2 cup finely chopped onion
1 cup sunflower seeds
1 cup raisins
Whisk together the mayonnaise and agave together in a small bowl until well blended
Combine the broccoli, onion, sunflower seeds and raisins in a large bowl. Toss the salad and dressing together. Cover and let sit at room temperature for 1 hour before serving or up to 8 hours to let the flavours meld.
I’ve left this one ‘marinating’ in the fridge overnight and will allow to sit an hour before lunch tomorrow 🙂
Upon eating the salad – I was very conscious that I was eating raw broccoli. Having never been a great fan of broccoli I was feeling a bit like – I don’t really want to eat this… But soon I was merrily munching away – almost forgot that I was eating broccoli. If I make it again I will cut the broccoli into even smaller pieces. The light but creamy dressing, the crunch of the broccoli, the nuttiness of the sunflower seeds and the sweet raisins works really well together.
I’ll make this again as a side salad – absolutely!
Giving credit where credit is due…
Thanks Alissa Cohen for your Broccoli Salad recipe from Raw Food for Everyone.