Description
A refreshing and colorful salad featuring broccoli and cauliflower, perfect for any occasion.
Ingredients
- 1 head broccoli
- 1 head cauliflower
- 2 large carrots, peeled
- 1/4 cup raisins (or dried currants, diced dried figs)
- 1/4 cup raw sunflower seeds
- Juice from 2 lemons (about 6 tablespoons)
- 6 tablespoons olive oil
- 1/4 teaspoon salt (to taste)
- 1/8 teaspoon ground black pepper
Instructions
- Prep the Vegetables: Start by removing the leaves and large stems from the broccoli and cauliflower.
- Process the Broccoli: Chop the broccoli into smaller florets. In a food processor, pulse until finely chopped. Transfer to a large mixing bowl.
- Process the Cauliflower: Repeat the same steps with the cauliflower.
- Grate the Carrots: Switch to the shredder attachment on the food processor and grate the carrots or use a box grater.
- Combine: Add the grated carrots, raisins, and sunflower seeds to the bowl with broccoli and cauliflower.
- Make the Dressing: In a blender, combine lemon juice, olive oil, salt, and pepper. Blend until smooth.
- Mix It Together: Pour the dressing over the salad and mix everything well.
Notes
For a creamier dressing, add a dollop of Greek yogurt. Store leftovers in an airtight container in the fridge for up to one week.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Vegetarian