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**Variations:**
1. **Nut-Free Option:** Replace sunflower seeds or almonds with roasted pumpkin seeds for a nut-free version.
2. **Add Fresh Fruit:** Include diced apples or halved grapes for a sweet and refreshing twist.
3. **Spicy Kick:** Add a pinch of crushed red pepper flakes or diced jalapeño to the dressing for a spicy variation.
4. **Asian-Inspired Salad:** Swap the dressing for a sesame-ginger vinaigrette and add edamame and sesame seeds.
5. **Creamier Texture:** Blend half an avocado into the dressing for a richer, creamier salad.
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**FAQs:**
**1. Can I use frozen broccoli?**
While fresh broccoli is best for this salad, you can use frozen broccoli in a pinch. Thaw and pat it dry thoroughly before using.
**2. What can I use instead of vegan mayonnaise?**
You can substitute vegan mayo with a blend of tahini and lemon juice or use plain unsweetened vegan yogurt for a lighter dressing.
**3. How can I make this salad ahead of time?**
Prepare the salad and dressing separately. Combine them just before serving to keep the ingredients fresh and crisp.
**4. Can I add protein to this salad?**
Yes! Toss in cooked quinoa, chickpeas, or cubed tofu for a protein boost.
**5. What if I don’t like raw broccoli?**
Blanch the broccoli for 1-2 minutes in boiling water, then transfer it to an ice bath. This will soften the texture while maintaining the vibrant green color.
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