Eosinophilic Esophagitis Friendly Broccoli Salad with Cranberries and Sunflower Seeds
Total time50 min
Prep time20 min
Cook time0 min
4.6(16)
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Learn more →Ingredients
6 servings
For the salad
- 1 large head broccoli (about 1.5 lbs), cut into small florets
- ½ cup red onion, finely diced
- ½ cup dried cranberries, unsweetened or lightly sweetened
- ⅓ cup dry-roasted sunflower seeds
- ⅓ cup red apple, finely diced (optional)
For the dressing
- ½ cup avocado-oil mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Cut the broccoli into small, bite-sized florets and place them in a large mixing bowl. Add the diced red onion, dried cranberries, and dry-roasted sunflower seeds. Add the diced apple, if using.
- 2
In a small mixing bowl, whisk together the avocado-oil mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth and fully combined.
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