It’s warm weather salad season & i’ve been looking for a delicious broccoli summer salad. I’m tired of the creamy heavy broccoli salads. This one is pretty, good & fresh tasting–perfect for an easy dinner. This was originally an Alton Brown recipe, but I modified it quite a bit.
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
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
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!
I particularly like this recipe because it’s a bit different than the norm, and makes a normally ‘hard-sell’ food with kids a bit easier due to the mild sweetness of the nuts and honey.
Broccoli is one of our superfoods–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.
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