Tuesday, March 15, 2016

Chopped Broccoli Salad with Creamy Lemon Dressing

 This may look like "health food", but it's actually the perfect way to get a boatload of veggies and protein without sacrificing flavor. This salad provides a great crunch and holds up well in the fridge so you can enjoy it throughout the week (by itself, or with grilled chicken or fish). And once the weather warms up, it's also a good gluten-free option to take to your next picnic!


1. Place broccoli in a food processor and pulse into small pieces (work in batches if needed). Transfer to a large mixing bowl.


2. Place carrots in a food processor and pulse until they are the same size as the broccoli. Transfer to the same bowl.



3. Add the remaining salad ingredients and toss to combine.


4. Combine the dressing ingredients in a separate mixing bowl. Drizzle over the salad and mix until well combined. Keep salad cold until ready to serve.





Chopped Broccoli Salad with Creamy Lemon Dressing
Serves 8

All you need:
1 (12 oz.) bag fresh broccoli florets
3 carrots, trimmed and roughly chopped 
1 cup toasted sliced almonds
1 cup roasted unsalted sunflower seeds
1/2 cup golden raisins
1 small bunch flat-leaf parsley, chopped 
1 (15 oz.) can garbanzo beans, drained and rinsed
1 cup cooked quinoa

Dressing
1/4 cup olive oil mayo
1/4 cup plain Greek yogurt
Juice and zest of 1 lemon
2 teaspoons rice vinegar
2 teaspoons sugar (or honey)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

All you do:
1. Place broccoli in a food processor and pulse into small pieces (work in batches if needed). Transfer to a large mixing bowl.
2. Place carrots in a food processor and pulse until they are the same size as the broccoli. Transfer to the same bowl.
3. Add the remaining salad ingredients and toss to combine.
4. Combine the dressing ingredients in a separate mixing bowl. Drizzle over the salad and mix until well combined. Keep salad cold until ready to serve.

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