I prefer my broccoli cooked most of the time, because I think it’s healthy that way. However, I do find value in some raw broccoli on occasion. Raw broccoli offers nutrition that could be best taken in the raw state.
But, let’s be honest.
Raw broccoli kind of sucks.
So, I came across a recipe on Dr. Axes website for a broccoli salad, but I had to make some adjustments… namely that he used Veganaise. And, I made some other modifications.
It’s important to have different flavors and textures to offset the bitterness of the broccoli. And, be sure to cut your broccoli small enough that you don’t get too big of a bite at once.
Broccoli Salad That Doesn’t Suck
Yield: Umm…. plenty :) About 5 to 6 servings. (Even raw and tasty, no one wants to gorge on this. That’s why we have chocolate.)
- 1 bunch organic broccoli, chopped into small florets
- 1 orange (or red or yellow) organic bell pepper, seeded and diced
- 1/2 cup organic raisins (my fave are Newman’s) or diced (pitted) dates
- 1/2 cup raw sunflower seeds, sprouted if you’re so inclined
- 2 to 3 organic green onions (green part only), chopped
- 2 tablespoons Superfood Vinegar (or you can try Apple Cider Vinegar)
- 3/4 cup Primal Mayo (or homemade mayo)
- Sea salt and Black pepper, to taste
Mix everything together in a bowl. Place in the refrigerator for many hours, preferably overnight. Serve alongside a nice grass-fed steak or some wild-caught salmon. Or, just eat as a breakfast or lunch time salad.
PS. If it’s summer time and you have fresh berries, throw those babies in there… blueberries, strawberries -> yum.