Broccoli Mango Salad

I asked my husband what we should call this, and he gave me several possibilites. Broccolango. Bracango. Mangoccoli. Then things started getting crazy with the names. He (and his family, it's hereditary :) have a knack for making up silly shortened names for things. For example, he always says "perf" (short for perfect) when he's excited about something. Just a little insight into the crazy silliness I live with every day!

Anywho, this simple, colorful summer salad would be a great crowd pleaser at a potluck or a BBQ...whatever you decide to call it. Enjoy!

Broccoli Mango Salad

Serves 4-6

Ingredients

• 1 small head of broccoli (about a 10 oz head), chopped
  
• 1 mango, peeled and diced
  
• 2 green onions, sliced thin
• 1 Roma tomato, diced
• 1/4 cup roasted sunflower seeds
• a couple dashes of cayenne pepper (optional)

For the dressing:

• 1/4 cup orange juice, or 1/2 orange pureed
• 2 Tbsp lemon juice
• 1 tbsp onion
• 1/4 tsp Herbamare + 1/8 tsp of sea salt (or 1/4 tsp sea salt)
• 1 tsp poppy seeds (optional)
  
• 1/3 cup olive oil

Method

• Mix all salad ingredients together in a bowl and make the dressing.
  
• (For the dressing) blend all ingredient except the oil in a food processor or high powered blender until well blended. Then slowly drizzle the olive oil into the dressing through the spout (if using a Vitamix no higher than power 7) until fully emulsified.
• Pour dressing over salad ingredients and let marinade for at least 30 minutes. Season with more salt if desired.
  
• Serve immediately or let set in fridge overnight for extra flavor.

This post has been linked up to:

• Slightly Indulgent Tuesdays @ Simply Sugar and Gluten Free
• Sugar Free Sunday's @ Flip Cookbook

Happy Salad Making,
Eryn