Summer Broccoli Salad
3 stalks broccoli, chopped bite sized (stems peeled and chopped)
1/2 cup sunflower seeds
1/2 cup cashews, chopped Dressing:
1/2 cup lemon juice
1/4 cup olive oil
garlic power, to taste or 1 clove garlic, minced
salt and pepper, to taste
1. Add broccoli, sunflower seeds and cashews into a large bowl.
2. In small bowl, whisk together lemon juice, olive oil, garlic powder, salt, and pepper.
3. Pour mixture over the broccoli and mix and let sit at room temperature for at least 1 hour.
The secret to this recipe is that it gets better the longer it sits in the dressing, but don't put it in the fridge because the olive oil will coagulate. I love to make this simple summer salad as a side dish for veggie burgers or tofu kabobs. Enjoy!
Source of recipe: I wrote this recipe.