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Cauliflower and Broccoli Salad

www.theorganicdietitian.com
Prep Time 30 minutes
Servings 6

Ingredients

  • 1 head broccoli
  • 1 head cauliflower
  • 2 large carrots peeled
  • 1/4 cup raisins dried currants, or 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

  1. Remove the leaves and large stems from the broccoli and cauliflower.
  2. In a food processor with the blade attachment add the pieces of broccoli and pulse a few times until the pieces are broken up into smaller chunks (not to the point of crumbs).
  3. Dump the broccoli into a large mixing bowl.
  4. Add the cauliflower to the food processor and repeat the same steps as the broccoli.
  5. Dump the cauliflower into the bowl.
  6. Add the shredder attachment to the processor and grate both carrots. Or you can grate the carrots with a box grater.
  7. Dump the carrots into the bowl.
  8. Add the raisins and 1/4 cup sunflower seeds to the bowl.
  9. In a blender (or just mix in a bowl) add the lemon juice, olive oil, salt and pepper, and blend until creamy.
  10. Add the dressing to the bowl and mix everything together.
  11. Store leftovers in an airtight container in the fridge for up to one week.

Recipe Notes

Choose organic ingredients when possible.
If you don't have a food processor you can use a knife instead to cut the broccoli and cauliflower.
If you don’t have a blender you can mix the dressing ingredients directly into the bowl.