APPLE BROCCOLI CRUNCH BOWL

SERVES 6 PORTIONS

FOR THE BOWL

2 medium heads broccoli (about 4 cups when chopped)

3 apples of your choice, diced right before you add them to the salad (I use Gala)

1⁄4 cup diced red onion

1⁄2 cup raisins

1⁄2 cup sunflower seed kernels

1⁄4 cup raw shelled hempseed

FOR THE DRESSING

1⁄4 cup cider vinegar

1⁄2 cup extra virgin olive oil

2 cloves garlic, minced

1 tbsp maple syrup (you can use up to 2 tbsp)

1⁄2 tsp salt

1⁄4 tsp ground black pepper

NUTRITIONAL VALUES

Calories: 362kcal
Fat: 25.2g (3.3g S.Fat)
Carbs: 33.4g
Protein: 5.7g
Sugar: 21.8g
Sodium: 251mg

METHOD

BOWL:
Set aside the broccoli stalks after removing the florets. Cut the florets into tiny pieces. Place in a large mixing bowl.

To get to the tender inside of the broccoli stalks, remove the tough outer skin. Remove the outer skin. Make matchsticks out of the inside stems. (Alternatively, you can use a mandolin or food processor attachment to cut the stems into long strips rather than grated.) Scissors also work.) The goal is to have very small sticks of raw broccoli stems that hold their shape. Combine with the florets in a large mixing bowl. Combine the apples, onions, raisins, sunflower seeds, and hempseed in a mixing bowl.

DRESSING:
In a medium mixing bowl, whisk together all the dressing ingredients. Toss the salad in the dressing. Chill until ready to serve.