Ripe’s raw broccoli salad

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Simple, crowd-pleasing, prep in advance when hosting many people, bring to pot lucks, pack for lunch, etc. This is turning into some kind of I-will-convert-you-to-broccoli series, because I promise this salad wins everyone over.

Taken from Ripe Recipes: A Fresh Batch

Ingredients:

  • 375ml mayonnaise (I use Bestfoods)
  • 3 tbsp apple cider/white wine vinegar
  • 2 heads broccoli, cut into small florets
  • 1 cup dried cranberries, or the seeds of 1 fresh deseeded pomegranate
  • 70g toasted pinenuts
  • 70g pumpkin seeds, toasted
  • 1 red onion, peeled, halved and finely sliced
  • Zest of 1 lemon
  • Salt and freshly ground pepper to taste
  1. In a medium bowl, whisk together the mayo and vinegar.
  2. Add the remaining ingredients except for the nuts/seeds and stir to combine.
  3. Cover with clingfilm to marinade for at least 2 hours but ideally overnight (I tend to make this the morning of occasions).
  4. Transfer to serving dish, sprinkle with the freshly toasted seeds to serve, top with more salt, pepper and microgreens (sweet basil) for aesthetic purposes.

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