Summer Broccoli Salad

Try this delicious and doable summer broccoli salad recipe as a side dish or for lunch.

It’s warm weather salad season and I’ve been looking for a delicious broccoli summer salad. I’m tired of the creamy heavy broccoli salads. This one is so fresh and light and perfect for an easy dinner.

Fresh Broccoli Salad

1 pound of broccoli, knife slivered, cut with a mandolin or put through a food processor on slice mode
1/2 cup rough chopped pecans
1 1/2 tbsp. raw sugar
1/8 tsp. vanilla
1 1/2 tsp. water
2 tbsp. slivered fresh basil leaves

Lemon Dressing

1 tbsp. white wine vinegar (red wine vinegar works as well)
1 lemon zested
2 tbsp. fresh lemon juice
1 tbsp. honey
2 tsp. dijon mustard
1 tsp. good quality sea salt
ground pepper to taste
1/4 cup of extra virgin olive oil

Directions

Sliver the broccoli with a sharp knife, mandolin or slice blade of the food processor. Set aside. In a hot skillet add the nuts and toast. In another bowel, mix 1½ tablespoons raw sugar, 1½ teaspoons water, with ⅛ teaspoon vanilla. Add this mixture to the toasted nuts in the skillet. Toss to coat. Place on a plate to cool.

Mix together the dressing and toss with broccoli. Let sit in fridge for an hour to overnight. Before serving, add nuts and basil. Let sit for 10 min. Enjoy!

Superfood Powers

Broccoli is one of our fave superfoods. It’s high in many nutrients including Vitamin K, C, Chromium (great for blood sugar balancing), fiber, B’s and antioxidants. It’s definitely a winner. It’s also low on the glycemic scale, because of the higher fiber content, keeping your full for a long time.

Reach out today to connect with a holistic nutritionist. We have individualized food solutions for optimal health.