Chopped Broccoli Salad

Here is such a great (NO COOK) picnic salad!

It is a breeze to assemble quickly and an added benefit is that it gets better tasting after a day in the fridge, making it perfect to make-ahead for a busy week or quick dinner.

Packed with so many amazing nutrients, fiber and greens, this salad is an all-in-one and done meal that you're sure to love!

Extra additions that would pair well would be: chickpeas, lentils, toasted bread crumbs, crumbled blue or feta cheese.

CHOPPED BROCCOLI SALAD
SERVINGS: 4

INGREDIENTS:

  • 6 cups (or approximately 2 large broccoli florets), finely chopped

  • 2-3 tbsp mayo (you can also use avocado mayo from primal kitchen or chosen foods)

  • 2 tbsp raisins (or if you hate raisins like my brother does. you can use chopped grapes)

  • 1/4 red onion, finely diced (optional)

  • 2 tbsp red wine vinegar or lemon juice

  • 1/3 cup roasted sunflower seeds (you can swap out these for another preferred nut or seed)

  • 1/3 cup shredded carrots

  • 1 tsp sea salt

  • 1 avocado, diced

INSTRUCTIONS

  1. Finely chop broccoli florets into tiny pieces. Add to a medium mixing bowl or tupperware container with a lid. Add the rest of ingredients, EXCEPT THE AVOCADO and mix well. 

  2. Place in fridge for a minimum of 30 minutes (and up to 3 days). Hold off on adding the avocado until you're ready to eat and top your portion with 1/4 of the avocado.

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