Broccoli salad
Try this creamy, tasty and nutritious broccoli salad!
Servings: 4
Ingredients
Salad:
- 4 t. ( 1L ) broccoli, cut into small florets
- 2 t. (500 ml) carrots, grated ( and/or parsnips)
- 2 t. (500 ml) spinach
- ¼ t. (60 ml) unsweetened dried cranberries (or raisins)
- ¼ t. (60 ml) sunflower seeds
- ¼ t. (60 ml) fresh parsley
- 2 tbsp (30 ml) fresh chives, snipped (or 1 French shallot, finely chopped)
Sauce:
- ¾ cup (180 ml) plain Greek yogurt
- ¼ t. (60 ml) plain kefir
- 1 tbsp (15 ml) dijon mustard ( more or less to taste)
- 1 pinch salt and pepper (to taste)
Other:
- Sauerkraut (fermented cabbage - in the refrigerated section of grocery stores)
Instructions
- Combine all the salad ingredients in a salad bowl.
- In an airtight container, combine sauce ingredients.
- Add the dressing to the salad and toss well. ** To optimize the salad's shelf life, add dressing only when ready to serve.
- Divide into portions of desired size and add a generous spoonful of sauerkraut per portion.
Notes
SauerkrautTo preserve the quality of the sauerkraut, add it individually. If sauerkraut is not available, add 30 ml (2 tbsp.) apple cider vinegar to the dressing.
Full meal: To enjoy this salad as a complete meal, divide into 4 portions and add a protein source of your choice (quantity according to your needs). For example: chicken breast, canned tuna, hard-boiled eggs, fish, legumes, edamame, tofu, etc.
Recipe and photo by Marianne Lamy,