After developing a Raw Broccoli Salad for a client using almond pulp I wanted to create a similar version using vegan mayo instead and slivered almonds, with the addition of Pomegrenates and no cheese. Long story short, I did a thing, and I am LOVING the outcome! Scroll down to try for yourself!

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Raw Broccoli Salad

PREP TIME: 10 MINUTES
SERVES: 4

INGREDIENTS:

• 1/2 cup vegan mayo
• 3 tablespoons maple syrup (more or less to preference)
• 2 tablespoons apple cider vinegar (more or less to preference)
• 1 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper
• 4 cups raw broccoli florets, washed, dried and chopped into bite-sized pieces
• 1/2cup craisins
• 3/4 cup finely diced red onion (or shallots)
• 1/2 cup roasted, salted sunflower seeds
• 1 cup blueberries
• 1/2 cup sliced almonds
• 1 cup vegan cheddar shreds (loosely packed, optional)
• 1/2 cup pomegranate arils (optional)

METHOD:

1. Prepare the dressing by adding the almond pulp, olive oil, apple cider vinegar, maple syrup, salt and pepper into a large mixing bowl.  Whisk until well combined.
2. Next, add the remaining ingredients and toss until thoroughly incorporated.  Afterwards, cover and transfer to the fridge to marry the flavors together for a couple hours.
3. When ready, give another toss and serve.  Enjoy!

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.