They’re great raw, steamed, roasted, in salad, in soup, … and the list is endless!
These little green “tree stalks” are packed with vitamins, minerals, and antioxidants your body loves!
Broccoli is believed to help protect you from cancer, can help control blood sugar, and supports healthy digestion.
PLUS … broccoli supports the function of your brain and immune system, is good for your heart, and also keeps your bones and joints strong!
When’s the last time you had some broccoli!?
This is a simple broccoli and cucumber salad recipe that makes a surprising side dish. It’s good with broiled salmon or roasted chicken! (Or really any main course.)
You will LOVE the dressing – you can use it on hot or cold foods, and it even makes a great last-minute addition to any stir fry.
BROCCOLI & CUCUMBER SALAD (Makes 4 servings)
DRESSING: ¼ cup (65 grams) natural peanut butter – 1 tbsp coconut aminos (or soy sauce) – 2 tsp honey or maple syrup – ½ tsp ground ginger (or 2 tsps fresh grated ginger) – 2 tsp apple cider vinegar – 2 tbsp warm water, to thin dressing – (OPTIONAL: a dash of sriracha or hot sauce)
SALAD: 1 lb broccoli florets, cut into bite-size pieces – 2 small seedless cucumbers, thinly sliced – 2 tbsp extra-virgin olive oil – Salt and pepper, to taste – 2 tbsp dried cranberries
TO MAKE THE DRESSING: Place all the dressing ingredients into a mason jar and shake well to incorporate. (This will keep for a week in the refrigerator).
TO MAKE THE SALAD: combine the broccoli and cucumbers in a medium bowl. Add the olive oil, salt and pepper, and toss well to combine.
Place the salad on a platter and spoon the peanut dressing over it. Top with cranberries and serve.