Broccoli Salad

Ingredience

2 heads of broccoli, cut into small pieces

3/4 cup red onion, finely diced

1/3 cup dried cranberries

1/3 cup sunflower kernels

3/4 cup homemade or whole30 compliant mayo

2 gloves of garlic, minced

1/4 cup white wine vinegar

Kosher salt, to tast

Pepper, to taste

Pokyny

In a large bowl, combine the broccoli, red onion and dried cranberries.

In a separate bowl, combine the mayo, garlic, white wine vinegar, kosher salt and pepper. Stir until combined.

Pour mayo mixture over the salad and toss to coat evenly.

Refrigerate for at least 1 hour before serving. It can keep for up to 5 days in the fridge.

Enjoy!