Skip to Content

Raw Broccoli Salad


  • 1 tablespoon Maison Orphee Organic Dijon Mustard
  • 1 tablespoon sherry vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 1 head broccoli
  • 1 avocado
  • 1 handful Tamari almonds


Combine mustard, vinegar and extra virgin olive oil in a salad bowl. Season with a little salt and pepper.

Chop broccoli into tiny trees and toss in the dressing. Chop avocado in half and scoop bight sized chunks into the dressing using a spoon. Toss salad to distribute the dressing and serve with almonds on top.

Adapted from The Stone Soup Blog

Shop Ingredients