Ingredients 1 head of broccoli, chopped
1 big carrot, julienned
10 cherry tomatoes, quartered
1 slice of red cabbage, chopped
1/4 of a red onion, thinly sliced
2 tablespoons of raw sunflower seeds
1 tablespoon of raw pumpkin seeds
4 tablespoons of mayonnaise
1 teaspoon of ground flaxseed
150g of turkey bacon, cooked and chopped
In a pot add salted water to boil. Wash and chop the broccoli, including the stalks and stems. Those parts of the broccoli are edible too, why waste them?
Cook the broccoli in salted water for 5-6 minutes, until tender, but crunchy. In the meantime, cook the turkey bacon in a pan with no oil until crispy. Set aside to cool.
In a big bowl add the vegetables and the seeds.
When the broccoli is cooked, discard the water and add the broccoli into the big bowl as well with the rest of the ingredients.
When the bacon has cooled off so that you can handle it, chop it and add it to the bowl along with the mayonnaise.
Stir the salad to incorporate the mayonnaise and serve. Store the remaining salad in the fridge.