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Broccoli Avocado Salad with Wild Rice & Creamy Citrus Dressing

5 from 1 reader review
Prep Time 30 minutes
SOAKING TIME 1 day
Total Time 30 minutes
Servings 6
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Ingredients

Avocado Dressing (makes extra)

  • 1 medium ripe avocado, pitted and peeled
  • juice of 1 orange
  • juice of 1 lemon
  • juice of 1 lime
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon agave nectar
  • 1 small jalapeño, seeded
  • 1 cup lightly packed basil leaves
  • sea salt and ground black pepper, to taste
  • 3 tablespoons olive oil

Salad

  • 1 bunch broccoli, stems removed
  • ½ cup sprouted wild rice (see note)
  • ½ cup golden raisins
  • ½ cup sunflower seeds
  • salt and pepper
  • 6-7 chive blossoms, broken up into smaller pieces/petals

Instructions

  • Make the dressing: Combine all of the dressing ingredients except for the basil and oil in a blender. Blend on medium-high speed until a smooth and creamy mixture is achieved. You may have to stop the motor and push the avocado  down a couple times. Add the basil leaves and oil to the blender pitcher. Put the lid on and slowly bring the speed up to medium-high. Once you have a creamy consistency similar to mayonnaise, you're set. It should taste sweet, tangy and rich. Adjust seasoning to your liking and set aside.
  • Chop the broccoli into very small florets. They shouldn't be bigger than the end of your thumb (see photo above). Place florets into a large bowl with the sprouted rice, raisins and sunflower seeds. Pour about 3/4 of the dressing over the broccoli mixture. Give the salad a good seasoning with salt and pepper and toss to combine. Place salad into your serving bowl of choice. Garnish with chive blossoms and a sprig of basil if you like.

Equipment

Recipe Notes

  • I simply sprouted the rice by soaking it for a day or so, changing the water 3-4 times. The shot in the blog post (with the rice in the sieve) shows what stage it should be at. 
  • Don't have chive blossoms? Just use actual chives or finely minced shallots/red onion/green onion.
Broccoli avocado salad is creamy with a citrus dressing, and hearty with wild rice tossed in. A great vegan picnic salad!