Cruciferous vegetables are among my favorites. Some veggies in the cruciferous family include cauliflower, cabbage, cress, bok choy, and broccoli. I love them all. :)
And you know what I really love in summer? Salads.
Actually wait…I guess we’ve come out of summer now, seeing as it’s September. I honestly didn’t even think about the seasons changing! See, here in the Bay Area, the weather is 78˚F and sunny EVERY DAY, so it still feels the same as when we got here in June!
Regardless, broccoli salad is yummy, and this recipe is a keeper. I’ve already made it three times this year, and really, that’s quite a bit for broccoli salad. :)
Dressing:
3 TBSP raw honey (preferably local, but if not, buy here)
2 TBSP apple cider vinegar (buy here)
1/2 cup mayonnaise (Learn to make homemade mayonnaise.)
1/4 tsp sea salt (buy here)
1/2 tsp black pepper (buy here)
1 large head of broccoli
1 large carrot, grated
1/8 c. raw or toasted nuts/seeds of choice (chopped)
In a bowl, whisk together the ingredients for the dressing. Chop up the broccoli into bite sized pieces. Shred the carrot, and toss in the dressing. Add the toasted nuts/seeds on top. Voila! Broccoli salad in 5 minutes. Believe me. It’s addicting and delicious. Enjoy!
