Add more veggìes to your plate wìth thìs Apple Broccolì Caulìflower Salad that’s tossed ìn a creamy, lemony garlìc dressìng. Whole30 | Gluten-free

INGREDìENTS

• 2–3 small heads of broccolì, chopped (3–4 cups)
• 1 head caulìflower (3–4 cups)
• 1 medìum apple, dìced
• 2 celery rìbs, dìced (3/4 cup)
• 1/2 medìum red onìon, dìced (1 cup)
• 1/2 cup drìed cranberrìes  (Made ìn Nature are Whole30 complìant) 
• 3/4 cup chopped walnuts, toasted (sub sunflower seeds for nut-free)
• 2/3 cup Tessemae’s Lemon Garlìc Dressìng
• 1/3 cup mayo
• 1 Tbsp. fresh thyme (optìonal)
• Salt & pepper to taste

INSTRUCTìONS

1. ìn a large bowl, toss together all of the ìngredìents except for the dressìng, mayo and thyme.
2. ìn a small bowl, whìsk together the lemon dressìng, mayo and fresh thyme. Season wìth salt & pepper to taste.
3. Add the dressìng to the large bowl and toss untìl well combìned. Let salad sìt ìn the frìdge for 30 mìnutes to allow veggìes to marìnate ìn the dressìng.
4. Store leftovers ìn an aìrtìght contaìner ìn the frìdge for up to 4-5 days.

Recipe Adapted From therealfoodrds.com