Italian Broccoli Salad

Serves 2 as a main, or 4 as a side

Prep Time 10

Servings

Calories 463kcal

Put the sundried tomatoes in 1/2 cup of boiling water and set aside to soak.
Meanwhile cut the head off your broccoli, then thinly slice the skin off the stalk. Chop the head and stalk roughly and place in a food processor. Pulse gently until roughly chopped into 1/4-1/2cm pieces - some roughness and irregularity is good. If your food processor is strong enough, you can add the red onion at the same time and chop these together.
Remove the sundried tomatoes from the water and thinly slice (give the tomato water to your plants!).
Place all salad ingredients in a bowl and mix gently, lifting to combine.
Place all dressing ingredients in your food processor bowl (no need to clean in between) and blend until thick and creamy, then pour over salad and mix lightly to combine. Serve straight away!

Make it keto: replace the dates in the salad with extra sundried tomatoes and olives, and replace the coconut nectar in the dressing with erythritol.
Make sure not to overblend the broccoli to a mush, you want to keep it dry and with some texture.
If washing your broccoli, be sure to dry it off well with an old tea towel before blending, again so you don't create a wet mix.
To make this dish a complete meal, add a can of well drained chickpeas and some roasted potato cubes (roast for 25 mins at 200°C (390°F) with some coconut oil and sea salt). We had this for dinner last night and it was amazing!
This salad looks its best on the day of making. Whilst it still tastes great the next day (and in fact the flavours amplify and soak into the broccoli), it will lose a bit of its vibrant colour. Be sure to keep it in a sealed container if storing in the fridge overnight, to maintain maximum nutrients in the wonderful plant ingredients.