Adapted From “The First Mess” Website www.thefirstmess.com
Broccoli salad with sprouted wild rice and citrusy avocado & basil dressing
special equipment: a blender for the dressing
notes: the website said to “sprout” the rice by soaking it for a day or so, changing the water 3-4 times but I just went ahead a cooked it. I also blanched the broccoli quickly because I don’t do well with raw broccoli. Also added some baked tofu cubs that I had lying around. Don’t have chive blossoms? I just used actual chives.
1 medium, ripe avocado, pitted and peeled
juice of 1 orange
juice of 1 lemon
juice of 1 lime
2 tbsp apple cider vinegar
1 tbsp agave nectar
1 small jalapeno, seeds and veins removed (optional)
1 cup lightly packed basil leaves
salt and pepper
3 tbsp grapeseed oil
1 bunch of broccoli, large woody stems removed
1/2 cup wild rice, soaked, sprouted and drained
1/2 cup golden raisins
1/2 cup sunflower seeds
salt and pepper
6-7 chive blossoms, broken up into smaller pieces/petals
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. 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.