Sundried Tomato Broccoli Salad
This is the good stuff.
Such a simple salad, with bags of texture and flavour. I love eating my broccoli in the winter slightly steamed, so it’s al dente and a beautiful bright green. But in the summer I also love eating it raw.
One of the benefits of eating broccoli raw is that it’ll get you chewing more. Apparently the action of chewing stimulates your natural serotonin production (your happy chemical). For someone like me who eats too quickly, eating foods that make me slow down and chew more are a really good idea.
The tamari in this recipe contains salt, which is really good at softening the broccoli. If you leave it to sit in the tamari, lemon juice and olive oil for 20 to 30 minutes, you’ll see if soften further.
Please don’t think you have to make the cheese, but if you’d like to, here’s how to make raw macadamia cheese. Just sub the macadamias for peeled almonds. The coating for the almond balls in this picture is leftover from this recipe.
Sundried Tomato Broccoli Salad
Nutrition (For one serving)
Ingredients
1st set
- 1 head broccoli
- 3 tsp tamari
- 2 tsp lemon juice
- 2 tbsp olive oil
2nd set
- 1/2 cup Kalamata olives
- 1/8 cup basil leaves torn
- 6 sundried tomato halves soaked, cut into strips
- 1 tbsp pine nuts optional
- 1 clove garlic minced
Instructions
- In a bowl, massage the 1st set of ingredients (broccoli, tamari, lemon juice and olive oil) until the broccoli softens.
- Add in the olives, basil leaves, sundried tomatoes, pine nuts and garlic.
- If you have it, serve with almond cheese (see the recipe description above for links on how to do that).