Healthy Broccoli Salad with Creamy Avocado Dressing
The flavors are bright and refreshing, yet comfortingly creamy at the same time.
1 lb Broccoli
1/2 lb Carrot
1 lb Red Grape
1/2 can Pumpkin Seeds
1/4 cup Lemon Juice
2 tsp Sea Salt
Cut the Red Grapes (1 pound) into quarters.
Toast the Pumpkin Seeds (1/2 can) in a dry skillet for a few minutes, until fragrant.
Remove the stems from the Broccoli and break the stems into small pieces.
Place the broccoli heads in a food processor fitted with a chopping blade and pulse until small pieces remain. Set aside in a big bowl.
Peel the Carrot. Fit the food processor with the grater attachment and grate the carrot (1/2 lb). Set aside with the broccoli (1 lb). Add the Pumpkin Seeds and toss together.
Peel the Avocado and remove the pit. Place avocados (2), Lemon Juice and Sea Salt in the food processor and process until mostly smooth.
Toss dressing with the salad and serve. Salad can be refrigerated for a few hours.