Light and Easy Broccoli Salad 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!

additional: 1 hr total: 1 hr 20 mins prep: 20 mins Servings: 10 Yield: 10 servings


  • 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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Taste and season with salt. Add sunflower seeds just before serving.

Nutrition Facts

Per Serving: 261 calories; protein 4.5g; carbohydrates 11.1g; fat 23.9g; cholesterol 4.2mg; sodium 107.2mg.


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