Broccoli – the beautiful green member of cruciferous family of vegetables known for their phytochemicals, vitamins, minerals and fiber that are so important for your health. Broccoli is known to help body’s detoxification system, is rich in vitamin C, A and K and is also known to lessen the impact of allergy-related substances on our bodies as a result of kaempferol content. Furthermore, in a way that might be unique among foods, the nutrients found in broccoli are able to reduce inflammation in our bodies and help relieve oxidative stress.
While we may all know about the health benefits of broccoli and try and include it in our diets on regular basis, wouldn’t you agree that eating it steamed just gets a little too boring over time? And this is where this genius raw broccoli salad comes super handy. Beautiful emerald green in colour, filled with all the goodness of broccoli, some protein from nuts and good fats from avocado and olive oil, it is not only very quick and easy to make, but is a great staple to have in your fridge for mid-week lunches and dinners.
Here is what you need:
– A large head of broccoli, florets cut off (keep the stalks for a soup or to use next time you are making stock)
– A fat stem of spring onion, both green and white parts roughly chopped
– A handful of parsley, mint and basil
– A handful of pine nuts
– A handful of dried cranberries or raisins
– Zest and juice of 1 lemon
– Some good quality olive oil
– A ripe avocado (an optional, but highly recommended, extra)
Put the broccoli florets, spring onion and herbs into a blender and pulse until finely chopped. To make sure you do not puree it and get roughly the same consistency, you may want to do this in a few batches. Once finely chopped, transfer this vibrant green mixture into a bowl. Add zest of one lemon, pine nuts, cranberries / raisins, juice of a lemon and some olive oil. Mix thoroughly. It can be eaten like this, but I like to add a diced ripe avocado which binds the salad together and adds the much needed moisture.
A perfect side dish for some grilled fish (I like to add a side of roasted cherry tomatoes on the vine to this), with the leftovers kept in the fridge for those lunchboxes.
Another brilliantly easy dish that not only delivers on the nutrients and flavour level, is also a treat for your eyes (how can one not get excited seeing such beautiful green on your plate?!) and another one of those salads that make your mid-week lunches/dinners so much easier as it can last in the fridge for a few days.
Have a beautiful vibrantly green day filled with all the goodness of broccoli!