Ingredients for Salad:
- 4–5 cups broccoli florets, chopped into bite-sized pieces.
- 2 ½–3 cups cauliflower florets, chopped into bite-sized pieces.
- 1 medium apple, diced (about 1 ½–2 cups).
- 2 celery ribs, diced (about ½ cup).
- ½ cup goji berries.
- ½ cup buffalo mozzarella, crumbled (use vegan cheese as a dairy-free option).
- ½ cup lightly salted roasted almonds, roughly chopped (sunflower or pumpkin seeds can be used for a nut-free version).
For the Dressing:
- ¼ cup olive oil or avocado oil
- 3 tablespoons lemon juice (juice of 1 lemon)
- 1 teaspoon honey (use maple syrup for a vegan option)
- Black pepper to taste
- ½ teaspoon fine salt
- 1 pinch of ginger powder
- 2 teaspoons passion fruit
Instructions:
In a small bowl, combine the oil, lemon juice, honey, ginger powder, salt, and passion fruit. Whisk until well combined. Add mayonnaise and continue to whisk until fully integrated, about 2-3 minutes. Set aside.
Boil the broccoli and cauliflower in a pan for 3 minutes, then drain.
In a large bowl, toss together the broccoli, cauliflower, apple, celery, goji berries, buffalo mozzarella, and almonds.
Add the dressing to the salad and toss until everything is well combined. For best results, let the salad sit in the fridge for 30 minutes to allow the flavors to meld (optional but recommended).
Storage: Store any leftovers in the fridge for up to 4 days.