Broccoli Salad

Name: Broccoli Salad
Prep time: 10 min
Yield: 6-9 Cups
Ingredients: 1 batch almond pulp (from almond milk); 1/4 cup light olive oil; 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 broccoli florets, washed, dried and chopped into bite-sized pieces; 1 cup vegan cheddar shreds (loosely packed); 3/4 cup golden raisins (regular raisins or craisins work well too!); 3/4 cup finely diced red onion (or shallots); 3/4 cup roasted, salted sunflower seeds

Enjoy this broccoli salad made with leftover almond pulp from your Almond Cow! Featuring fresh broccoli and topped with vegan cheese, red onion, raisons, and sunflower seeds- this is the perfect light, summer dish!

PREP TIME: 10 MINS SERVINGS: 6-9

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Instructions

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.
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.
When ready, give another toss and serve. Enjoy!

Find it online at https://almondcow.co/blogs/pulp-recipes/broccoli-salad