Nutritional Wisdom with Carly Pollack

Broccoli Salad

Submitted by Katherine Lansdowne

Broccoli Salad

3 cups broccoli florets
1/4 cup red onion, chopped
1/3 cup raisins or currants
1/4 cup sunflower seeds or pine nuts
sea salt, to taste
1/2 medium shallot, diced
1 clove garlic, minced
1/2 cup cashews, soaked overnight
1 tbsp raw, local honey
1/2 tbsp lemon juice
1 tbsp extra virgin olive oil
1/4 tsp ground mustard
1/8 cup filtered water (add in until desired consistency is reached)

Combine shallot, garlic, cashews, honey, lemon juice, olive oil, mustard and water into food processor and blend until smooth. Pour dressing over chopped up broccoli and mix with currants/raisins and onions. Add sunflower seeds or pine nuts and blend together.

2 Servings