1 to 2 large stems broccoli, cut into small florets (about 2-1/2 cups)
1 cup shelled cooked edamame
1/2 cup thinly-sliced green onions
1/2 cup roasted sunflower seeds
1/4 cup SunButter®, any smooth variety
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon honey
2 to 3 tablespoons hot water
- In wide, shallow microwave safe bowl, microwave broccoli florets on High in 30 second increments until bright green. Immediately rinse in cold water to halt cooking process. Drain well.
- To make the dressing, whisk all dressing ingredients together until combined. If it is too thick, whisk in hot water, one tablespoon at a time until it reaches normal dressing consistency.
- In serving bowl, place broccoli and all other salad ingredients. Pour dressing over ingredients and toss until combined
- Garnish with additional sunflower seeds if desired.