Apple Broccoli Crunch Bowl

Serves: 6

Ingredients

BOWL:

2 medium heads of broccoli (about 4 cups when chopped)

3 apples of your choice, diced right before you add them to the salad (I use Gala)

¹⁄₄ cup diced red onion

¹⁄₂ cup raisins

¹⁄ cup sunflower seed kernels

¹⁄₄ cup raw shelled hempseed

DRESSING:

¹⁄₄ cup apple cider vinegar or lime juice

¹⁄₂ cup extra virgin olive oil

2 cloves garlic, minced

1 tbsp maple syrup (you can use up to 2 tbsp)

¹⁄₂ tsp salt

¹⁄₄ tsp ground black pepper

Nutrition Key

Kcal	Fats	Carbs	Protein	Sugar	Sodium
362	25.2g	33.4g	5.7g	21.8g	251mg

*nutrition per serving

Directions

1. BOWL:

   Cut the florets from the broccoli stalks and set the stalks aside. Cut the florets into very small pieces. Place in a large bowl.

   Cut the hard outer skin off the broccoli stalks to get down to the tender inside. Discard the outer skin. Cut the inside stems into matchsticks. (Or you can use a mandolin or food processor that has an attachment that will cut the stems into long strips—not grated. Scissors work too.) The idea is to have very small sticks of raw broccoli stems that will hold their shape. Add to the large bowl along with the florets. Add the apples, onions, raisins, sunflower seeds, and hempseed.

2. DRESSING:

   Whisk together all of the dressing ingredients in a medium bowl. Add the dressing to the salad and toss. Chill until ready to serve.