Vegan Broccoli Salad

Yield: 6-8 servings


1 head broccoli, cut into bit-sized pieces

1/2 cup shredded carrot

1/2 cup red onion, finely chopped

1 avocado

1 tbsp Earth Balance Mindful Mayo

2 tbsp raisins

2 tbsp raw apple cider vinegar

2 tbsp Dr. Fuhrman's Riesling Raisin Vinegar

2 tbsp fresh lemon juice

1 tbsp date syrup or pure maple syrup

1/2 tsp minced garlic

1/2 cup unsweetened non dairy milk of choice

1/4 cup raw sunflower seeds

1/4 cup raisins

Fresh black pepper, to taste


In a cuisinart fitted with an S-shaped blade, blend avocado, mayo, date or maple syrup, lemon juice, vinegar, garlic, and non-dairy milk until smooth.

In a large bowl, add broccoli, carrots, onion, raisins, and sunflower seeds. Add dressing to bowl and stir until well coated. Season with fresh black pepper and chill in the refrigerator. Serve immediately.

My leftovers kept nicely in the fridge for two days so far, still munching on this delish dish! (after that you're probably pushing it because of the avocado)