My awful belly virtually demanded that I be kinder to myself after eating all the chips and salsa in Austin, Texas. I gave up drinking for a week and forced myself to return to yoga. Additionally, I’ve been eating a lot of fresh vegetables at home. Every day I’m feeling more in control.
I’ve never really believed in detox diets or cleaning juice fasts, but the other day I found myself searching for “detoxifying meals.” When I read the list, which included items like greens, alliums (onions and garlic), citrus, olive oil, cruciferous vegetables (hello, broccoli), beets, whole grains, etc., I gave myself a pat on the back. It was like reading a list of all the ingredients I love to eat! Truthfully, the best medication is whole foods.
This broccoli salad recipe contains quite a few of those detoxifying ingredients. Broccoli, shallot, olive oil and almonds combine with a few of my favorite Greek flavors to create a simple and utterly delicious side salad. Sun-dried tomatoes play a leading role, of course. Almonds add some crunch and play nicely with the flavor of broccoli.
Feta or kalamata olives lend a bold, salty punch, but they overpowered the other flavors once combined, so I would choose one or the other. This broccoli salad is a fun alternative to more traditional broccoli salad, given its Mediterranean flair. This broccoli salad recipe is perfect when you’re looking for a vibrant, healthy side dish that doesn’t sacrifice flavor. It also packs well for outdoor potlucks and picnics!
- 1 large bunch of broccoli (about 1 ¼ pounds), florets removed and sliced into small, bite-sized pieces
- ⅓ cup roughly chopped sun-dried tomatoes*
- ¼ cup chopped shallot or red onion
- ¼ cup crumbled feta cheese or thinly sliced kalamata olives
- ¼ cup sliced almonds
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey or maple syrup or agave nectar
- 1 clove garlic, pressed or minced
- ½ teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt, more to taste
- Pinch red pepper flakes
- In a medium-sized serving bowl, toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta or olives and almonds.
- In a small bowl, whisk together all of the dressing ingredients until emulsified. Drizzle the dressing over the salad and toss well.
- For best flavor, let the salad rest for 30 minutes before serving so the broccoli has a chance to marinate in the bold, lemony dressing. (It’s great right away, too, though!)