Prep Time: 15 Minutes | Makes: 4 Servings

Ingredients

Salad

• 1 pound fresh broccoli, cut into small florets
• 1 cup fresh blueberries and/or apple
• ⅛ cup red onion, thinly sliced
• ¼ cup hulled sunflower seeds or pumpkin seeds, toasted

Dressing

• ¼ cup avocado mayonnaise
• Stevia or monk fruit sweetener equal to 1 tablespoon sugar
• 1 tablespoon apple cider vinegar or red wine vinegar
• 1 teaspoon poppy seeds
• ¼ teaspoon Celtic or pink Himalayan salt
• ⅛ teaspoon ground black pepper

Instructions

If blanching broccoli, do that first. Toss all the salad ingredients together in a bowl. Combine all the dressing ingredients in a small bowl or a jar with a tight fitting lid and whisk or shake well to blend. Pour over the salad and toss. 

Notes

To blanch: Set a pot of water to boil. Immerse the broccoli florets in the water for 1-2 minutes or until the color heightens to a bright green. Immediately drain and put into an ice bath to stop the cooking process. 

To toast seeds: Heat a skillet on medium-low heat. Do not add any oil. Add the seeds, stirring or shaking the pan frequently until the seeds become fragrant and lightly browned. Sunflower seeds will brown in about 3 minutes. Pumpkin seeds will take longer, 5-7 minutes. Watch carefully because seeds, like nuts, can burn easily.