Broccoli and Carrot Salad

Add a little green to the usual carrot-raisin combo and you get a beautiful, calcium rich salad.

SALAD

3 cups broccoli florets, lightly steamed or blanched
2 carrots, shredded
1/3 cup currants
1/2 cup toasted pumpkin seeds

DRESSING

1/3 cup tahini or cashew butter
1/3 cup apple juice
2 Tbsp. stone ground mustard
2 Tbsp. brown rice or maple syrup
1 Tbsp. apple cider vinegar
1 tsp. sea salt

In a large bowl, toss broccoli, carrots, currants and seeds. Separately, combine dressing ingredients and blend well. Pour over vegetables and stir to coat. Adjust seasoning to taste. Refrigerate 1 hour or until ready to serve.

Serves 4

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