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Broccoli Salad with Sunflower Seed Dressing

Broccoli Salad with Sunflower Seed Dressing

My mother came to visit us about three days after baby Sara was born, it was December and the coldest one since we moved here. Our outings were brief and usually involved shopping for food. Being a newborn, Sara slept a lot while my mom, between her jet lag and admiring her first grandchild didn’t. So, that meant a lot of cooking and baking for her.

About 12 hours after her arrival, my kitchen was working like a well oiled machine; my already filled to the brim commercial size freezer was somehow being filled with more food, not any food, my mom’s food.

Since we had lots of friends coming to visit and meet the new addition to our family, the food was greatly appreciated. She made everything from cakes to cookies to stews to salads. This cauliflower salad with cashew butter vinaigrette turned out to be one of our favourites; after tasting it, I started using nut and seed butters to make salad dressings. Nut butters perform amazingly well in salad dressings, all you need is some vinegar or lemon juice, salt and sometimes garlic or shallots.

  • 1 large broccoli
  • 2 tbsp sunflower seed butter
  • 2 tbsp apple cider vinegar
  • 1 garlic clove, grated
  • Sea salt
  • Toasted sunflower seeds

Wash and cut the broccoli into florets, steam until tender but still has a bite. Meanwhile make the dressing by mixing the sunflower seed butter, apple cider vinegar and grated garlic, once the mixture looks smooth, add about a tablespoon of water or oil to bring it to the desired consistency, season with salt.

While still warm, pour the dressing over the broccoli and toss well until the florets are coated with the dressing, sprinkle with sunflower seeds and serve at room temperature or cold.

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9 comments to Broccoli Salad with Sunflower Seed Dressing

  • The dressing must be yummy, I love sunflower seeds, but somewhow have never thought of making butter from them. This is a great idea! And I love your photos – so beautiful and professional!
    I subscribed to your blog, look forward to more posts.
    Thanks for visiting my blog and for your comment :-)

  • Hi Megi,
    I was so inspired by your food photography that I clicked on the photography link, and I was thinkinig “wow she lives in such a beautiful place”, and then I saw that the name of the album is Vancouver. I am also from Vancouver :-) I am very glad to know that there are such talented cooks and photografers live nearby. I could not find an option to leave a comment on the photography tab or send you an email, so I am leaving a comment here.

  • Megi, the salad looks yummy, I think the sunflower seeds gives a nice body to the broccoli. How did you make the sunflower seed butter?

  • Bayıldım! Fotoğrafı, lezzeti, sunumu ile süper bir salata olmuş Megi’ciğim. Ellerine sağlık:)

  • LindenTea

    Cookie Rookie, thank you, I use store bought sunflower seed butter, you can find it in Capers or any other health food store. It’s great on toast and in a number of places you would use peanut or almond butter. It’s so good to meet a Vancouverite, we used to live in Vancouver and moved to Quebec about 5 years ago, you can probably tell that our hearts are still there. :) My husband is the photographer of the blog, I’ll read him your comment, I am sure he’ll be thrilled.

    Mihaela, I didn’t make the sunflower seed butter, I bought it. :) Most health food stores carry it but I am sure you can easily make it by first toasting the sunflower seeds and then grinding it in a food processor until it becomes a paste.

    Asli, cok tesekkur ederim. :)

  • Megi I KNOW I would love this. I wish I had it last time I got a ton of broccoli from my CSA! I have some kale. I wonder how it would be on a kale salad….

  • LindenTea

    Dawn, you would really love this. We usually make a larger batch of the dressing and use it with broccoli and on other salads too. I bet it would be delicious on kale too.

  • Megi, I simply love the idea of using nut butters for salad dressing…I’ve heard of tahini being used, but why didn’t I associate it with other nut butters?!
    I know I have to try this one out for sure. I tend to stick to the same dressing ….oil and vinegar:).
    Thank you so much for the inspiration. Looks delicious.

  • LindenTea

    Hi Ellie, I agree, my favourite dressing for salads is oil with lemon or vinegar but there is also some room for variety. :)

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