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RECIPE
7 INGREDIENTS6 STEPS20MIN

Healthy Broccoli Salad with Creamy Avocado Dressing

4.4
14 Ratings
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Get Inspired Everyday!
Hi everyone! My name is Kari. I'm enjoying country living here in Montana. I love to create mostly healthy recipes, and occasionally a chocolatey indulgence. I hope you find something inspirational.
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This Healthy Broccoli Salad with Creamy Avocado Dressing has been a go-to for us for many years now and we never get tired of it! It’s made without mayo and instead has an avocado dressing that’s so tasty with fresh juicy grapes and toasty pumpkin seeds.

20MIN

Total Time
Get Inspired Everyday!
Hi everyone! My name is Kari. I'm enjoying country living here in Montana. I love to create mostly healthy recipes, and occasionally a chocolatey indulgence. I hope you find something inspirational.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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5 cups
2 small heads
1 1/2 cups
Carrots , peeled
5 cups
Red Grapes , quartered
1/2 cup
Pumpkin Seeds , toasted
Dressing
1/4 cup
Freshly Squeezed  Lemon Juice
1/2 Tbsp
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Nutrition Per Serving
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CALORIES
507
FAT
23.5 g
PROTEIN
15.5 g
CARBS
68.5 g

Author's Notes

To make this recipe completely raw, leave the pumpkin seeds un-toasted. When grapes are really expensive, try using diced-up apples instead. They don’t keep as well as grapes, so be sure to add them right before serving.

Directions

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Step 1
Cut the Broccoli (1 pound) crowns away from the stems, then peel the stems of the broccoli and cut them into small pieces.
Step 2
Place the broccoli crowns and peeled stems in a food processor fitted with a chopping blade and pulse in 2 batches until small bite-sized pieces remain. Set aside in a big bowl.
Step 3
Fit the food processor with the grater attachment and grate the Carrot (0.5 pound). Set aside with the broccoli.
Step 4
Add the Red Grape (1 pound) and Pumpkin Seeds (1/2 cup) and toss together.
Step 5
Rinse the bowl and place it back on the base with the chopping blade for the dressing. Peel the Avocado (2) and remove the pit. Place them in the food processor, add the Lemon Juice (1/4 cup) and Sea Salt (2 teaspoon), and process until mostly smooth.
Step 6
Toss the dressing with the salad and serve. Salad can be refrigerated for a few hours.

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Nutrition Per Serving
Calories
507
% Daily Value*
Fat
23.5 g
30%
Saturated Fat
3.8 g
19%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
68.5 g
25%
Fiber
20.5 g
73%
Sugars
22.8 g
--
Protein
15.5 g
31%
Sodium
875.9 mg
38%
Vitamin D
--
--
Calcium
122.6 mg
9%
Iron
3.6 mg
20%
Potassium
1658.7 mg
35%
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