Broccoli Peach Salad With Avocado And Sunflower Seeds Recipes

SUMMER PEACH SPINACH SALAD WITH AVOCADO, TOASTED ALMONDS + GOAT CHEESE

Steps:

• In a medium bowl, whisk together the balsamic vinaigrette: balsamic vinegar, olive oil, minced garlic, dijon and salt and pepper. Add a sweetener here if you'd like here too. I always prefer to!
• In a large bowl, add the spinach. Drizzle with desired about of balsamic vinaigrette and toss together to combine. Top salad with peach slices, diced/sliced avocado, red onion, goat cheese crumbles and toasted almonds. Toss very gently again. Serve immediately. Salad serves 4.

FAVORITE BROCCOLI SALAD

Steps:

• Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently (careful, they'll burn!), until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl.
• Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
• In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
• Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
• Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.

BEST BROCCOLI SALAD EVER!

Steps:

• Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and the dressing is smooth.
• Toss broccoli, grapes, walnuts, red onion, sunflower seeds, cranberries, and bacon bits together in a large bowl. Drizzle dressing over the salad and gently fold so ingredients are evenly coated.
• Cover bowl with plastic wrap and refrigerate 3 to 4 hours. Stir before serving.

BROCCOLI PEACH SALAD WITH AVOCADO AND SUNFLOWER SEEDS

Steps:

• In medium saucepan bring water to boiling, add baking soda, then the florets. Cook 3 minutes. Drain in colandar and dip in a bowl of ice water.
• Let set until cool.
• Place diced avocados in a separate bowl and toss with lemon juice. Set aside.
• In medium salad bowl add broccoli, and toss with rice vinegar.Add diced peaches, sunflower seeds, raisins and poppy seed dressing.
• You may cover and refrigerate if you wish.
• Just before serving, add the diced avocados with the lemon juice.
• This is a salad if which you can increase any of the ingredients you like.
• The longer it sits with the dressing, the flavor increases. If you prepare for a longer time to sit in the refrigerator,reduce the dressing. A little goes along way.
• Important: Always add the avocado at the last minutes before serving and toss to mix.
• This salad goes well with any grilled meat or fish.

BACON BROCCOLI SALAD WITH RAISINS AND SUNFLOWER SEEDS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Toss bacon, broccoli, raisins, sunflower seeds, and onion together in a large bowl.
• Whisk mayonnaise, sugar, sweetener, and vinegar in another bowl until smooth. Pour over broccoli mixture and toss to coat. Refrigerate until ready to serve.

SUNFLOWER BROCCOLI SALAD

Steps:

• In a bowl, combine the broccoli, bacon, onion, raisins and sunflower kernels. In a small bowl, combine the dressing ingredients; stir until smooth. Pour over broccoli mixture and toss gently. Cover and refrigerate for at least 2 hours before serving, stirring occasionally.

BROCCOLI CRANBERRY SALAD

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Whisk mayonnaise, vinegar, and sugar in a bowl; refrigerate until ready to combine with salad.
• Combine broccoli, onion, bacon, sunflower seeds, and cranberries in a large bowl. Drizzle mayonnaise dressing over broccoli mixture; toss to coat.

BROCCOLI SALAD WITH RED GRAPES, BACON, AND SUNFLOWER SEEDS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable bag.
• Combine broccoli, onion, and grapes in a bowl.
• Crumble the remaining bacon slice. Whisk mayonnaise, vinegar, sugar, and black pepper together in a bowl; fold in the 1 slice crumbled bacon. Pour dressing over broccoli mixture; toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
• Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.