Healthy Summer Broccoli Salad #summer #healthy #broccoli #salad #easy

Sound broccoli plate of mixed greens formula made with basic fixings like crisp blueberries, carrots, sweet dried apricots, toasted almonds and crunchy sunflower seeds. This simple, veggie lover and dairy free broccoli plate of mixed greens has no mayo, is hurled in a light tahini dressing, and is ideal for summer gatherings or dinner prep!

Greetings companions! Abra here composition to enlighten you regarding a shiny new serving of mixed greens formula that has Monique and I hopping for bliss while singing to "Rollercoaster" by the Jonas Brothers.

Truly, it's that great. Welcome to the BEST solid broccoli serving of mixed greens formula you'll ever make. It's crunchy, a lil' sweet, a lil' flavorful, and there's no mayo included. Originating from this mayo-adoring Midwesterner (I see you judging) this dairy free form of broccoli plate of mixed greens is the genuine article.

Individuals consistently approach what we have for lunch here at AK HQ. A ton of days are attack the-ice chest for-scraps days loaded up with hummus, veggies, Simple Mills wafers, possibly some peach fresh (hell yes), and on formula testing days we top off on Monique's most recent formula manifestations like this lovely plate of mixed greens.

Also try our recipe : FRESH VEGGIE ROLLS WITH PEANUT GINGER SAUCE #vegetarian #vegan #soup #easy #breakfast

Ingredients :

For the salad:

5-6 cups fresh broccoli florets (from 1 head of broccoli), VERY finely chopped
1 ¼ cups fresh blueberries
1 cup shredded or matchstick cut carrots
½ cup chopped dried turkish apricots (look for no sulfur added) or sub dried cherries/cranberries
1/3 cup finely diced red onion
½ cup finely chopped fresh cilantro
¼ cup finely chopped flat leaf parsley
½ cup toasted sliced almonds*
¼ cup roasted sunflower seeds

For the dressing:

3 tablespoons drippy tahini
½ lemon, juiced (about 2 tablespoons fresh lemon juice)
2-3 tablespoons warm water, to thin dressing
½ tablespoon pure maple syrup
1 garlic clove, minced
¼ teaspoon salt, plus more to taste
Freshly ground black pepper

Instructions :

In a large bowl, add finely chopped broccoli, blueberries, carrots, diced apricots, red onion, cilantro, parsley, toasted almonds and sunflower seeds. Set aside.
Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, maple syrup, garlic and salt and pepper. Immediately drizzle over salad and toss to combine. Garnish with extra toasted almonds and cilantro. Serve immediately or place in the fridge for later. Salad will keep well up to 5 days and is great when made ahead of time.

Source : bit.ly/364wXm7