Vegetable Sunflower Slaw

600g broccoli florets

1 lemon, washed

½ cup mayonnaise

2 tbsp raspberry vinegar

½ tsp salt

1 tsp ground black pepper

30g dried cranberries

75g roasted sunflower seeds

75g almonds, chopped

Place florets into blender jar, add water to cover and Pulse until chopped. Drain water and transfer broccoli to large mixing bowl. Zest the lemon and juice. Place zest, juice, mayonnaise, raspberry vinegar, salt and pepper into blender press Start. Gradually increase the power to medium and blend for 30 seconds. Pour dressing over cauliflower, add remaining ingredients and toss to combine. Cover and refrigerate for at least two hours. Serve chilled.

Nutrition:

Calories: 21; Fat: 14; Cholesterol: 0; Sodium: 279; Carbohydrates: 20; Fiber: 5; Protein: 6