broccoli salad.jpg

Call me a weirdo but I actually love broccoli salad. I really love broccoli in general. When cooked it is like a delicious absorbent sponge that soaks up all the good sauce and flavors and when it is raw it is so crisp & crunchy. I made this broccoli salad for our concert in the park last week and it came together in no time. It would also be great for tailgate season and any potluck. 


  •  1 head of washed and chopped organic broccoli
  • 1/3 c Primal Kitchen Foods avocado mayo
  • 2 T red wine vinegar
  • 1 T grainy Dijon mustard
  • 1 T fresh chopped parsley
  • 1 T fresh chopped mint
  • 1/2 c thawed and drained organic roasted corn
  • pink salt & pepper to taste
  • 1/2 c organic raisins
  • 1/2 c sunflower seeds and/ or almond slices - I used both (you can wait to add until just before serving for extra crunch)
  • 1 bunch of chopped organic scallions 


Mix all ingredients together and store in fridge at least 30 minutes before serving. 

** You can add some chopped crisp bacon and cheese if you really want to please those picky eaters that are scared of broccoli.