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Raw Broccoli Superfood Salad

Try this heart healthy raw broccoli superfood salad with our delicious Chicken-Style Nuggets! Heart healthy food has never tasted this good!

CategoryDifficultyBeginner
Prep Time15 minsCook Time10 minsTotal Time25 mins

Ingredients
 1 head broccoli
 4 tbsp mixed seeds, lightly toasted
 ½ cup goji berries, cranberries and raisin mix
 1 punnet mini plum tomatoes, washed and halved
 1 apple, cored and finely chopped
 ½ cup cooked chickpeas
For the Vegan Mayonnaise Dressing
 12 tbsp cooked chickpeas
 2 ½ tsp white balsamic vinegar
 Juice of 1 lemon
 1 tsp mustard
 1 tsp xylitol
 Salt and pepper to taste
 ½ cup oil mix (grapeseed oil, avocado oil and olive oil)
 Add half an avocado if serving all the mayonnaise within an hour or two.

Method

Method
1

Place the Nuggets in the Airfryer for 8 minutes at 185°C*. Shake the Airfryer basket and increase the temperature to 200°C and cook for another 2 minutes. The Nuggets should be golden and crispy. Slice the Nuggets in half.

2

Remove the tough stalk at the end of the broccoli and wash broccoli head thoroughly. Cut into tiny bite-size pieces.

3

Place in a large bowl. Add the remaining ingredients, including the Nuggets and mix together.

4

To make homemade vegan mayonnaise, add the chickpeas, vinegar, lemon juice, mustard, xylitol and seasoning into the jug of a hand held blender. Add the avocado, if using. Blitz until thick and creamy.

5

With the head of the blender still in the jug, start pouring the oil in while lifting it up and down until the oil emulsifies with the rest of the ingredients. Taste and adjust seasoning.

6

Add the mayonnaise to the salad bowl and mix through.

7

*Reduce cooking time if the Nuggets have defrosted.

Ingredients

Ingredients
 1 head broccoli
 4 tbsp mixed seeds, lightly toasted
 ½ cup goji berries, cranberries and raisin mix
 1 punnet mini plum tomatoes, washed and halved
 1 apple, cored and finely chopped
 ½ cup cooked chickpeas
For the Vegan Mayonnaise Dressing
 12 tbsp cooked chickpeas
 2 ½ tsp white balsamic vinegar
 Juice of 1 lemon
 1 tsp mustard
 1 tsp xylitol
 Salt and pepper to taste
 ½ cup oil mix (grapeseed oil, avocado oil and olive oil)
 Add half an avocado if serving all the mayonnaise within an hour or two.

Directions

Method
1

Place the Nuggets in the Airfryer for 8 minutes at 185°C*. Shake the Airfryer basket and increase the temperature to 200°C and cook for another 2 minutes. The Nuggets should be golden and crispy. Slice the Nuggets in half.

2

Remove the tough stalk at the end of the broccoli and wash broccoli head thoroughly. Cut into tiny bite-size pieces.

3

Place in a large bowl. Add the remaining ingredients, including the Nuggets and mix together.

4

To make homemade vegan mayonnaise, add the chickpeas, vinegar, lemon juice, mustard, xylitol and seasoning into the jug of a hand held blender. Add the avocado, if using. Blitz until thick and creamy.

5

With the head of the blender still in the jug, start pouring the oil in while lifting it up and down until the oil emulsifies with the rest of the ingredients. Taste and adjust seasoning.

6

Add the mayonnaise to the salad bowl and mix through.

7

*Reduce cooking time if the Nuggets have defrosted.

Raw Broccoli Superfood Salad

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