Broccoli Salad
Broccoli and greens are right up there on the top of my list of healthy favorites. Raw or steamed, broccoli brightens up any meal.
When you want a tasty, colorful dish, try this recipe by Fit Mitten Kitchen (adapted only slightly). I often add a bit of greens to this salad. Kale is great as it keeps with dressing well.
Ingredients
3 medium broccoli crowns, washed and dried and chopped (about 6 cups)
1 cup matchstick carrots
1/2 cup diced red onion
1/3 cup slivered almonds
1/3 cup sunflower seeds
handful of chia and hemp seeds
1 cup dried cherries or cranberries
Dressing
1/3 cup chopped vidalia onion
1/4 cup apple cider vinegar
3 tablespoons maple syrup
1/2 tablespoon stone ground mustard
2 teaspoons coconut aminos (may substitute Braggs liquid aminos or shoyu)
1/2 teaspoon salt and pepper to taste
Instructions
Wash and dry broccoli. Cut into small crowns. Add to large bowl of matchstick carrots, diced red onion, almonds, sunflower seeds, and dried cherries or cranberries. Set aside
Make dressing by adding all ingredients to blender and blend until smooth. Add water if you desire a thinner dressing.
Add and combine dressing, coating salad ingredients.
Let the broccoli soak in the dressing. Make the night before or at least an hour before serving.
Top with hemp and chia seeds and enjoy.
