1. Place broccoli in a food processor and pulse into small pieces (work in batches if needed). Transfer to a large mixing bowl.
2. Place carrots in a food processor and pulse until they are the same size as the broccoli. Transfer to the same bowl.
3. Add the remaining salad ingredients and toss to combine.
4.
Combine the dressing ingredients in a separate mixing bowl. Drizzle
over the salad and mix until well combined. Keep salad cold until ready to
serve.
Chopped Broccoli Salad with Creamy Lemon Dressing
Serves 8
All you need:
1 (12 oz.) bag fresh broccoli florets
3 carrots, trimmed and roughly chopped
1 cup toasted sliced almonds
1 cup roasted unsalted sunflower seeds
1/2 cup golden raisins
1 small bunch flat-leaf parsley, chopped
1 (15 oz.) can garbanzo beans, drained and rinsed
1 cup cooked quinoa
Dressing
1/4 cup olive oil mayo
1/4 cup plain Greek yogurt
Juice and zest of 1 lemon
2 teaspoons rice vinegar
2 teaspoons sugar (or honey)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
All you do:
1. Place broccoli in a food processor and pulse into small pieces (work in batches if needed). Transfer to a large mixing bowl.
2. Place carrots in a food processor and pulse until they are the same size as the broccoli. Transfer to the same bowl.
3. Add the remaining salad ingredients and toss to combine.
4. Combine the dressing ingredients in a separate mixing bowl. Drizzle over the salad and mix until well combined. Keep salad cold until ready to serve.