Description
A vibrant and nutritious salad that combines cauliflower and broccoli with a creamy dressing, perfect for weeknight dinners or festive brunches.
Ingredients
- 1 head broccoli
- 1 head cauliflower
- 2 large carrots, peeled
- 1/4 cup raisins (or substitute dried currants or diced figs)
- 1/4 cup raw sunflower seeds
- Juice from 2 lemons (approximately 6 tablespoons)
- 6 tablespoons olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon ground black pepper
Instructions
- Remove the leaves and large stems from both the broccoli and cauliflower.
- In a food processor, add chopped broccoli florets and pulse a few times until broken down into small chunks. Transfer to a large mixing bowl.
- In the same food processor, add the cauliflower and pulse until similar in size to the broccoli. Add to the mixing bowl.
- Using the shredder attachment, grate the peeled carrots or use a box grater.
- Combine the grated carrots with broccoli and cauliflower in the mixing bowl.
- Add the raisins and sunflower seeds into the bowl.
- Blend the lemon juice, olive oil, salt, and pepper in a blender or whisk in a bowl until creamy.
- Pour the dressing over the salad mixture and toss to combine.
- Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
For a creamier dressing, add a dollop of Greek yogurt or mayonnaise. Lightly toasting the sunflower seeds prior to adding enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American