Oil Free Broccoli and Citrus Salad
Servings: 4 servings
Ingredients
For the dressing
- 1/2 cup water
- 1 teaspoon tapioca starch
- 1/4 cup orange juice
- 1/4 cup vinegar I used white balsamic
- 1 heaping teaspoon seeds I used a blend of seeds including chia, poppy and flax
- salt and pepper to taste
For the salad
- 1 head of broccoli cut into small florets. You can trim and chop the stem too if you like.
- 1 medium orange peeled and cut crosswise then broken into little pieces
- 1 generous handful pomegranate seeds
- 1/2 medium red onion thinly sliced into petals
- 1 handful pecan halves or other nuts
Instructions
Make the dressing
- Bring the water and tapioca starch to a boil over medium high heat. Stir constantly to dissolve the tapioca.
- Allow to cool then pour it into a jar that will hold about 2 cups.
- Add the orange juice, vinegar, seeds, salt and pepper. Shake to combine.
- Add more orange juice or vinegar as desired to modify the acidity.
- Set aside.
Assemble the salad
- Blanch the broccoli pieces in a large pot of boiling water for 3 minutes, or until crisp tender.
- Drain and run cold water over the broccoli to stop the cooking and cool it down. Transfer to a large mixing bowl.
- Add the remaining salad ingredients and salad dressing and toss well to combine.
- Serve as a main dish salad or on the side. Leftovers keep well for a couple days.