broccoli salad

Ingredients

• 1 large head of broccoli, cut into small florets
• 1/2 cup sunflower seeds
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Bring a small pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes, until tender-crisp.
2. Drain the broccoli immediately and rinse with cold water to stop the cooking process.
3. In a large bowl, combine the cooled broccoli, sunflower seeds, mayonnaise, apple cider vinegar, and Dijon mustard.
4. Season with salt and pepper. Toss gently to coat.
5. Serve immediately or chill for at least 30 minutes before serving to allow the flavors to meld.

Notes

• For a sweeter salad, add 1 tablespoon of maple syrup or honey.
• You can substitute the sunflower seeds with pumpkin seeds or chopped pecans.
• To prevent the salad from getting soggy, don’t overdress it. Add the dressing just before serving.
• This salad is best served within 24 hours for optimal freshness.