I also used multiple ingredients considered "gourmet raw", along with a quite high fat content. I do not plan to make this dish often at all. However, while traveling for 6 weeks, my plan is to stay raw--not necessarily optimal. (I KNOW I will not be feeling as great after eating this as after eating plain heirloom tomatoes...)
I didn't have apple cider vinegar so substituted a little bit of my apple juice that I use for low blood sugars. The other ingredients I grabbed at the store specifically to make this dish, which sounded good to me...probably because I was in the store where I always used to buy my broccoli sunshine salad.