SUMMER BROCCOLI SALAD!!
1 large bunch of Raw Broccoli (cut in bite size pieces)
3/4 Cup Blueberries
chopped vegan mozzarella cheese pieces
1/3 Cup Walnuts (chopped)
1 Cup Vegan Avocado Mayo *
1/4 Cup Swerve Sweetener
1 Tbsp Vinegar (I used red wine)
Mix together broccoli, blueberries , mozzarella cheese & walnuts, in separate bowl mix mayo, sweetener, & vinegar, add to broccoli mixture stir together, chill & enjoy.
vegan avocado mayo :
1 large avocado
¼-1/3 cup brine from canned chickpea
3 cloves garlic
juice of ½ lemon
salt to taste
Combine the avocado, garlic, and lemon juice in a food processor. With motor running, slowly add chickpea brine, stopping to scrape down the sides as necessary. Add between ¼ and ⅓ cup of liquid until the mixture is the consistency of mayonnaise. Add salt to taste.
Serving and Storing – Serve this vegan condiment immediately on your favorite sandwiches, burritos, or buddha bowls. Make only what you will be using. This mayo starts to brown quickly and doesn’t store well.
Calories: 20kcal | Carbohydrates: 1g | Fat: 1g | Potassium: 63mg | Vitamin A: 20IU | Vitamin C: 1.4mg | Calcium: 3mg | Iron: 0.1mg