Oil Free Broccoli and Citrus Salad
Serves: 4 servings
For the dressing
  • ½ cup water
  • 1 teaspoon tapioca starch
  • ¼ cup orange juice
  • ¼ cup vinegar (I used white balsamic)
  • 1 heaping teaspoon seeds (I used a blend of seeds including chia, poppy and flax)
  • salt and pepper to taste
For the salad
  • 1 head of broccoli cut into small florets. You can trim and chop the stem, too if you like.
  • 1 medium orange, peeled and cut crosswise then broken into little pieces
  • 1 generous handful pomegranate seeds
  • ½ medium red onion thinly sliced into petals
  • 1 handful pecan halves or other nuts
Make the dressing
  1. Bring the water and tapioca starch to a boil over medium high heat. Stir constantly to dissolve the tapioca.
  2. Allow to cool then pour it into a jar that will hold about 2 cups.
  3. Add the orange juice, vinegar, seeds, salt and pepper. Shake to combine.
  4. Add more orange juice or vinegar as desired to modify the acidity.
  5. Set aside.
Assemble the salad
  1. Blanch the broccoli pieces in a large pot of boiling water for 3 minutes, or until crisp tender.
  2. Drain and run cold water over the broccoli to stop the cooking and cool it down. Transfer to a large mixing bowl.
  3. Add the remaining salad ingredients and salad dressing and toss well to combine.
  4. Serve as a main dish salad or on the side. Leftovers keep well for a couple days.
Recipe by Lydia's Flexitarian Kitchen at https://lydiasflexitariankitchen.com/oil-free-broccoli-citrus-salad/