Ingredients:

  • 500g fresh broccoli (approx. 2 large heads), cut into tiny florets
  • 65g raw sunflower seeds (approx. 0.5 cup)
  • 50g red onion (approx. 0.5 small onion), finely diced
  • 40g sugar-free dried cranberries (approx. 0.33 cup)
  • 30g baby spinach (approx. 1 cup), chiffonade sliced
  • 60ml extra virgin olive oil (approx. 0.25 cup)
  • 30ml apple cider vinegar (approx. 2 tbsp)
  • 15ml fresh lemon juice (approx. 1 tbsp)
  • 5g Dijon mustard (approx. 1 tsp)
  • 5g honey or monk fruit sweetener (approx. 1 tsp)
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Prepare the broccoli by discarding woody stalk ends and cutting florets into very small, uniform 'micro-florets' no larger than a nickel. Place in a large mixing bowl.
  2. In a small glass jar, combine the extra virgin olive oil, apple cider vinegar, lemon juice, Dijon mustard, and sweetener. Shake vigorously for 30 seconds until a stable emulsion forms.
  3. Pour the dressing over the broccoli and diced red onions. Use a spatula or clean hands to firmly toss and 'massage' the dressing into the broccoli.
  4. Allow the mixture to sit for 10 minutes to let the acids soften the broccoli fibers. Fold in the sunflower seeds, chiffonade spinach, and dried cranberries just before serving to maintain crunch.