Crunchy Broccoli Sunflower Salad
A delightful and nutritious broccoli salad featuring crunchy sunflower seeds, perfect for meal prep or as a refreshing side dish.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 measuring cups
Ingredients
Salad
- 4 cups broccoli florets
- 1/2 cup roasted sunflower seeds
- 1/4 cup red onion finely chopped
- 1/2 cup shredded carrots
Dressing
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- Salt and pepper to taste
Instructions
Preparation
- Wash and cut the broccoli into small florets. If desired, blanch the broccoli for 1-2 minutes and then cool in ice water.
- If your sunflower seeds are raw, toast them in a dry skillet over medium heat until golden brown, stirring frequently.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until well combined.
- In a large bowl, combine the broccoli, sunflower seeds, red onion, and shredded carrots.
- Pour the dressing over the salad and toss until all the ingredients are well coated.
Serving
- Transfer the salad to a serving dish. Garnish with additional sunflower seeds or cheese if desired. Serve immediately or refrigerate until ready to serve.
Storage
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Stir before serving.
Notes
Pro Tips: Use fresh, firm broccoli for the best texture. Toasting the sunflower seeds enhances their flavor.
Ingredient Substitutions: You can use Greek yogurt instead of mayonnaise for a lighter dressing.
How to Serve: This salad is a great side dish for grilled meats or as part of a larger salad buffet.
Storage & Freshness: Keep the salad in the refrigerator in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare the dressing and chop the vegetables in advance to save time before serving.
Ingredient Substitutions: You can use Greek yogurt instead of mayonnaise for a lighter dressing.
How to Serve: This salad is a great side dish for grilled meats or as part of a larger salad buffet.
Storage & Freshness: Keep the salad in the refrigerator in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare the dressing and chop the vegetables in advance to save time before serving.