Beet and Broccoli Salad with Mustard Dressing

Salad

• 1 cup of beets
• 2 cups of broccoli, finely chopped
• ½ cup sunflower seeds

Dressing

• ½ cup of avocado oil
• ½ tablespoon of chia seeds
• 3 teaspoons maple syrup
• 2 teaspoons Dijon mustard
• 1 tablespoon sherry vinegar
• 1 clove garlic
• ½ teaspoon of Himalayan salt
• ½ tablespoon of water

1. In a blender or food processor combine avocado oil, chia seeds and lightly blend until mixed. Gradually add the rest of dressing ingredients and finish with more water if needed.
2. Grate beets into a large bowl, add broccoli, pour in dressing and toss to combine. Top with sunflower seeds.
3. Keeps in the fridge for up to 2 days.