A delicious broccoli salad recipe… With a lightly creamy, tangy dressing, it’s fresh, healthy & delicious.
TOP 8 FREE |GLUTEN FREE |PEANUT FREE | TREE NUT FREE | EGG FREE | DAIRY FREE | SOY FREE | REFINED SUGAR FREE
With summer around the corner and the weather heating up, it’s lovely having some fresh healthy salads to dive into. My Broccoli Salad with tangy mint dressing is just the thing for a bbq on the deck, picnic or whatever occasion you enjoy your salad. It tastes even better the next day after the dressing has infiltrated the broccoli. Yummo!
While this salad tastes great, it also has amazing for your body. Broccoli is packed with healthy nutrients.
You need this antioxidant to protect your cells from damage and promote healing throughout your body.
Did you know that 1 cup of broccoli has as much Vitamin C as an orange?
Broccoli is also rich in vitamins and minerals including…
- Calcium
- Iron
- Phosphorous
- Potassium
- Zinc
- Thiamin
- Riboflavin
- Niacin
- Vitamins A, B6, B12, D, E and K
- Folate
More health benefits of this flowery tree like vegetable include: cholesterol reduction, digestion, detoxification, anti inflammatory, cancer prevention, eye health and heart health. Definitely a great addition to healthy diet.
If you can, always buy organic broccoli. It is heavily sprayed with pesticides. Refer to the Dirty Dozen EWG Full list for more information.
If you are unable to buy organic, please ensure you wash it , as with all your fresh produce. You can wash with white vinegar or there are plenty of other options
Ingredients
Dressing
- 3 Tbspn Olive oil
- 3 Tbspn Mayonaisse
- 1 1/2 Tbspn Lemon Juice
- 2 tspns Dijon Mustard
- 1 tspn Maple Syrup
- 1/4 tspn Sea Salt
Salad
- 2 heads Broccoli
- 1 Carrot grated
- 1/4 Red Cabbage shredded
- 1/2 bunch Mint finely chopped
- 3/4 cup Peppita’s
Instructions
- Preheat the oven to 180 C 356°F and line a baking sheet with baking paper.
- Add peppitas to the oven tray. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).
- Peel any woody or course parts from the broccoli stems. Cut the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice.
- In the bottom of a large bowl, whisk together the olive oil, mayo, lemon juice, mustard, maple syrup and salt until smooth and creamy. Add the broccoli, cabbage, carrots and mint. Toss to coat until the dressing has been distributed evenly.
- Toss the peppitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.