This Quick & Simple Vegan Raw Broccoli Superfood Salad is a Mid-Week Saviour [Recipe]

Raw Broccoli Superfood Salad

If you’re on a mission to eat less meat then Meatless Monday is the perfect way to start! Founded in 2003 by marketing professional, Sid Lerner, the international campaign encourages people to not eat meat on Mondays to improve their health and the health of the planet. If you’re new to the meat-free scene then this deliciously fresh Vegan Raw Broccoli Superfood Salad is a great way to dip your toe into Meatless Monday. Ideal for lunch or a light dinner, this recipe is a true saviour on busy days!

Raw Broccoli Superfood Salad

Serves 4 people
Preparation time: 15 minutes
Cooking time: 10 minutes


1 box Fry’s vegan Rice Protein and Chia Nuggets (frozen)
1 head broccoli
60g mixed seeds, lightly toasted
100g goji berries, cranberries and raisin mix
1 punnet mini plum tomatoes, washed and halved (yellow and red)
1 Fuji apple, cored and finely chopped
100g cooked chickpeas

For the Vegan Mayonnaise dressing

1 heaped tbsp of cooked chickpeas (from a tin works well)
20ml white balsamic vinegar
Juice of 1 lemon
1 heaped tsp mustard
1 tsp xylitol
150ml oil mix (grapeseed oil, avocado oil, olive oil and coconut oil)
Salt and pepper, to taste
Add half an avocado (if serving all the mayonnaise within an hour or two)


Place the frozen Nuggets in the Airfryer for 8 minutes at 185°C. Shake the Nuggets and increase the temperature to 200°C and cook for another 2 minutes.

See Also

The Nuggets should be golden and crispy. If you don’t have an Airfryer, simply cook according to the packaging instructions. Slice the Nuggets in half.

Remove the tough stalk at the end of the broccoli and wash broccoli head thoroughly. Cut into bite-size pieces. Place in a large bowl. Add the remaining ingredients, including the Nuggets, and mix together.

To make the vegan mayonnaise, add the chickpeas, vinegar, lemon juice, mustard, xylitol and seasoning into the jug of a hand-held blender. Add the avocado if using. Blitz until thick and creamy.

With the head of the blender still in the jug, start pouring the oil in while lifting it up and down until the oil emulsifies with the rest of the ingredients. Taste and adjust seasoning.

Want more food news and recipes? Check out our Food section for restaurant reviews, recipes, foodie features, and news to make you salivate.

View Comments (0)

Leave a Reply

Your email address will not be published.

© 2020 All Rights Reserved.

WomenStuff is a property of Mashup Media.

Scroll To Top