Broccoli and Wild Rice Salad

1		medium, ripe avocado, pitted and peeled
2		juices of 1 orange
1  tablespoon		juice of 1 lemon
2  teaspoons		juice of 1 lime
2  tablespoons		apple cider vinegar
1  tablespoon		agave nectar
1		small jalapeno, seed removed
1  cup		lightly packed basil leaves
3  tablespoons		olive oil
1		bunch of broccoli, stems removed
1/2  cup		wild rice
1/2  cup		golden raisins
1/2  cup		sunflower seeds
3  tablespoons		chives

Tip: Click on the ingredient links to learn the nutritional information for all the Broccoli and Wild Rice Salad ingredients. The serving size for any ingredient in Broccoli and Wild Rice Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Make the dressing:
Combine all of the dressing ingredients (avo-olive oil) except for the basil and oil in a blender. Blend on medium-high speed until a smooth and creamy mixture is achieved. You may have to stop the motor and push the avocado down a couple times. Add the basil leaves and oil to the blender pitcher. Put the lid on and slowly bring the speed up to medium-high. Once you have a creamy consistency similar to mayonnaise, you’re set. It should taste sweet, tangy and rich. Adjust seasoning to your liking and set aside.

Chop the broccoli into very small florets. They shouldn’t be bigger than the end of your thumb. Place florets into a large bowl with the rice, raisins and sunflower seeds. Pour about 3/4 of the dressing over the broccoli mixture. Give the salad a good seasoning with salt and pepper and toss to combine. Place salad into your serving bowl of choice. Garnish with chive blossoms and a sprig of basil if you like.