This broccoli salad is perfect as a side or a light meal when paired with our positively craveable, gluten-free quinoa crackers!
1/3 cup dried currants, raisins or cranberries - chop to your preference
1/2 cup mayonnaise
2 TBS freshly squeezed lemon juice
2 TBS rice vinegar
1/2 tsp kosher salt
Fresh ground pepper
~1/2 large head of broccoli - cut into bite size pieces
~1/2 small red onion
3/4 cups sliced almonds, sunflower seeds, pumpkin seeds
Mix the mayonnaise, lemon juice, vinegar, salt and pepper in a large bowl to combine. Add the broccoli, fruit, onion and seeds (or nuts) and toss to combine. Taste and season with more salt/pepper as needed. I like things saucy! So adjust recipe as necessary to your liking. Let sit for about 30 minutes at room temperature, or 1 hr in refrigerator, so flavors can meld before serving. Enjoy!