Crunchy Cruciferous Salad
4 servings
Course
Salads
Ingredients
2
tablespoons
fresh lemon juice
1
tablespoon
Dijon mustard
optional
1
small garlic clove
minced
1/4
teaspoon
salt
1/4
cup
extra-virgin olive oil
2 – 4
tablespoons
water
2
cups
broccoli
shredded
1
cup
carrot
shredded
1/4
cup
green onion finely sliced
2
tablespoons
seeds or nuts
toasted
Instructions
Whisk together lemon juice mustard, garlic, salt, olive oil and 2 tablespoons water until thoroughly blended. Adjust flavor by adding water (1 tablespoon at a time), salt and pepper to taste.
In a bowl mix broccoli, carrot, green onion.
Add salad dressing, mix well. Add 1 tablespoon of seeds/nuts, toss.
Serve with remaining seeds/nuts on top.
Recipe Notes
Variations
Use other cruciferous vegetables (cauliflower, Brussels sprouts, cabbage) instead of broccoli
Use raw beets instead of, or in addition to carrots
Toss with leafy greens (spinach, arugula, romaine etc)
A Color My Food original recipe