This easy to prepare tabouli is packed with goodness. It can be a meal alone or a delightful side. The salad keeps for up to 5 days in the fridge, I make it on a Sunday and use it for the week. You can change the quantities to taste and use alternative seeds such as pumpkin, sesame or chia seeds. Try adding spinach, kale or rocket also, for a fleshy variation.” by Jess Kneebone
2 ripe avocados, diced
300g dried cranberries
250g pinenuts, toasted
250g almonds, chopped
100g pepita seeds
100g sunflower seeds
Bunch of fresh parsley, chopped
Juice of two lemons
Salt & pepper
Trim the broccoli heads from the stalks by shaving them off with a sharp knife.
In a large bowl, combine the trimmed broccoli with avocadoes, cranberries, pinenuts, almonds, parsley, pepita and sunflower seeds.
Drizzle olive oil, lemon juice and season with salt and pepper. Toss and serve. Serves 4.
Source : The Slowpoke Journal