Lemon Balsamic Broccoli Salad

This time of year, it is awesome to make salads with the fresh produce the season has to offer.  This broccoli salad is so good in the summer, and features fresh tomatoes and basil, and if you can get local broccoli even better!  It also has crunchy pumpkin seeds, and savory green onion, and a sweet and tangy balsamic lemon vinaigrette! This is easy to make and so good!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4-6 | Prep Time: 10 minutes | Cook Time: 0 minutes | Ready in: 10 minutes

Ingredients

• 4 heads organic broccoli, cut into flowrettes
• 16 oz organic cherry tomatoes, halved
• 4 organic green onions, sliced
• 2 Tbsp chopped fresh basil leaves
• 1/2 cup toasted pumpkin seeds
• 2 Tbsp lemon juice
• 2 Tbsp balsamic vinegar
• 2 Tbsp avocado oil or olive oil
• 1 Tbsp maple syrup
• 2 tsp dijon mustard
• 1/2 tsp sea salt, or to taste

Instructions

1. In a large bowl, combine the broccoli, tomatoes, basil, onions, and pumpkin seeds.
2. In a smaller bowl, whisk together the lemon juice, vinegar, maple syrup, mustard and sea salt.  Pour over the veggies in the other bowl and toss together.
3. Serve!