Monday, February 24, 2014

Paleo Broccoli, Apple & Almond Salad


Broccoli used to be my vegetable of last resort. I can't thank paleo for finally embracing it; it was actually my kids sort of mocking my own childhood aversion that caused me to work up a love for broccoli.

I still won't munch on raw florets, but I like it roasted, incorporated in some dishes, and in salads like this one. I found this recipe on The Healthy Foodie and I'm so glad I did. What really grabbed my attention was the unique dressing. I never would have thought to pair rosemary and lime together, but it was amazing! I will definitely use this one for other salads too.

The one tweak I made was to reduce the amount of added dates and raisins. While I like dates for sweetness in baking, I'm not a huge fan of eating them on their own. I thought the proportions were a bit high so adjusted them to suit my tastebuds.


Paleo Broccoli, Apple & Almond Salad
adapted from The Healthy Foodie

2 heads of broccoli, florets only
1 cup raw almonds, chopped
1 large chopped red apple
1 cup sliced green olives
1/4 cup golden raisins
5 chopped dates
4 slices nitrite-free bacon, cooked until crisp

vinaigrette:
juice of 2 limes
2 minced garlic cloves
1/4 cup avocado or olive oil
1 tbs. chopped fresh rosemary
2 tbs. Dijon mustard
1 tbs. apple cider vinegar
2 tbs. raw honey
1/2 tsp. each salt & pepper

Steam broccoli using preferred method to allow enough time for it to cool before making salad. I cooked my broccoli in the morning and made the salad in the afternoon.

Put cooked broccoli in a large bowl with almonds, apple, olives, raisins and dates. Crumble bacon into mixture.

To make dressing, combine all ingredients in a small food processor or blender. Blend until smooth. Taste for seasoning and drizzle over salad, tossing gently to coat.

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