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Author Notes: Humble ingredients work together to make a satisfyingly crunchy and flavorful salad. This is a versatile recipe - feel free to change out the sunflower seeds to pecans, the honey to maple syrup, and you could even add some chopped apple. —Allison
For the salad:
- 4 stalks of celery, cleaned, trimmed, and shaved almost paper thin
- 1 cup broccoli, chopped
- A handful of sunflower seeds (a bit less than 1/4 cup)
- 1/3 cup Parmesan cheese, peeled with a vegetable peeler
For the dressing:
- 3 tablespoons extra virgin olive oil
- Juice of half a lemon
- 2 teaspoons honey
- Salt and pepper to taste
- Add sunflower seeds to a pan over medium heat. Toast seeds until they begin to lightly brown and become fragrant.
- Combine celery, broccoli, Parmesan, and sunflower seeds in a large bowl.
- Over the salad add the olive oil, lemon juice, honey, salt, and pepper. Toss to combine and adjust dressing to your taste. Enjoy!
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad
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