Broccoli Salad
Broccoli is a sulfur food that helps us detoxify and cleanse our bodies. This salad contains high levels of calcium, iron, zinc, phosphorous, and potassium. A broccoli salad is savory and delicious, and it is high in nutrients. This salad is perfect for those who want to increase veggies into their diet, and want to maintain a low-carb, anti-inflammatory diet.
Ingredients
1. ¼ Cup Pumpkin or Sunflower Seeds
2. 3 Tablespoons Extra Virgin Olive Oil
3. 1 ½ Tablespoons Apple Cider Vinegar
4. 3 Tablespoons Greek Yogurt
5. 2 Teaspoons Dijon or Stone Ground Mustard
6. 1 Teaspoon Honey (OR sweetener of your choice—can be omitted for those who follow a keto, low carb diet)
7. 1-2 Gloves of Garlic, Minced.
8. 1 pound Broccoli (raw or cooked)
9. 1 Small Red onion, diced
10. ¼ Cup Craisins
Preparation Steps
1. Begin by toasting your pumpkin seeds over medium-high heat until they are golden brown. Be careful not to burn them!
2. Add your EVOO, Yogurt, Dijon Mustard, Apple Cider Vinegar, and Honey to a large mixing bowl. Mix until completely combined
3. After dressing is mixed add your garlic to the mixture. Stir vigorously. Add salt if desired.
4. Add your broccoli, onions, and craisins to the dressing mixture. Stir until they are coated with the dressing.
5. Top your salad with your toasted pumpkin seeds
Total Time: 30 Minutes
Calories: 150 per 1 Cup
Servings: 8-10
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