Fast dinners that satisfy with little prep require a quick chop and mix. Tonight was one of those nights. With lots of broccoli to use up and I wanted something with some crunch, I decided to make a quick broccoli salad.
Traditional broccoli salads usually are made with raw broccoli and lots of mayo and bacon. I like my broccoli to be bright green and some of the rawness taken out so I steamed it for just a minute to get it bright green then I took it out of the steamer and rinsed it with cold water. You could blanch it if you want, but I didn't want to wait for a full pot of water to boil, so I steamed it. I believe it makes it a prettier salad.
- This salad keeps well for a few days in the fridge so make up a big batch and pull it out to have a quick snack, lunch or with dinner as a side.
- Broccoli Crunch
- 1 lb Broccoli
- 1/4 Cup Red Onion, Sliced
- 1/4 Cup Parmesan Cheese, Shredded
- 1/4 Cup Cilantro, Chopped
- Sunflower Seeds or Nuts (Optional)
- 2 Tbsp Mayo or Veganise
- 1 Garlic Clove, Minced
- 2 Tbsp Red Wine Vinegar
- 1 tsp Truvia
- 1 Tbsp Extra Virgin Olive Oil
- Himalayan Pink Sea Salt (to taste)
- Black Pepper (to Taste)
- Cut broccoli into florets. Steam in steam basket just until they turn bright green, then remove and cool down.
- Prepare dressing and toss with broccoli and remaining ingredients.
- There are many nutritional benefits of broccoli. Broccoli is nutrient dense and it's low in calories,
- one cup is only 45 calories. Broccoli contains Vitamins C, K, A, B6, B2, E, B1, B3, B5,
- Folate, Manganese, Fiber, Tryptohphan, Potassium, Phosphorus, Magnesium, Protein, Omega 3 fatty acids,
- Iron, Calcium, and Zinc.
- Broccoli is high in fiber, which helps maintain a healthy gastrointestinal (GI) tract. It also helps
- in the reduction of cholesterol levels in the blood a great addition to broccoli nutrition.
- So chop it up...and eat your Broccoli!