This is light broccoli salad is easy to make and delicious. The chopping, shredding, and slicing give it a nice variety of textures. Not the typical broccoli salad, sorry. No raisins!
- 3 heads broccoli with long stems
- 3 medium carrots
- ½ medium sweet onion, minced
- ½ cup mayonnaise
- ½ cup olive oil
- ½ cup white wine vinegar
- 1 medium lemon, juiced
- ½ cup salted roasted sunflower seeds
- salt to taste
- Step 1
Remove broccoli stems and set aside. Chop broccoli into small florets.
Attach the shredder blade to a food processor. Shred 1/2 of the broccoli stems and 1/2 of the carrots. Switch to the slicer blade and slice remaining broccoli stems and carrots. Dump contents of the food processor bowl into a large bowl with broccoli florets and onion.
Whisk together mayonnaise, olive oil, vinegar, and lemon juice in a small bowl. Pour in with the veggies and toss to coat. Marinate in the refrigerator for at least 1 hour.
Taste and season with salt. Add sunflower seeds just before serving.
Per Serving: 261 calories; protein 4.5g; carbohydrates 11.1g; fat 23.9g; cholesterol 4.2mg; sodium 107.2mg.