Broccoli Power Salad(Paleo, Whole30, AIP)
Servings: 4 servings
A delicious easy mixture of raw vegetables in a salad that can be served cold, is portable, can be made ahead of time, and makes a great lunch side. Paleo, Whole30, and AIP friendly
- 1 small head Broccoli ((about 2-3 cups florets))
- 1 small head Cauliflower ((about 2-3 cups florets))
- 2 medium Carrots
- 1 clove Garlic
- 3 sprigs Parsley
- 3 sprigs Cilantro
- 1/2 cup Olive Oil (or Avocado Oil)
- 1/4 cup Apple Cider Vinegar (or White or Red Wine Vinegar)
- 1 pinch Sea Salt
- 1/2 cup Raisins
Cut the broccoli into florets if not already done. (You can use the stalk as well if you'd like, but peel the outer layer off first to prevent digestive distress). Add the broccoli to the food processor and pulse until finely chopped, about 20 pulses. Transfer the broccoli mixture to a large bowl. No need to rinse the food processor.
Remove the leaves from the cauliflower if not already done and cut into florets. Add the cauliflower to the food processor and pulse until finely chopped, about 20 pulses. Transfer the cauliflower mixture to the bowl with the broccoli.
Remove the tops of the carrots and cut into large pieces. I don't bother peeling, but you can if you'd like. Add the carrots to the food processor and pulse until finely chopped, about 20 pulses. Transfer the carrot mixture to the bowl.
Add the garlic, parsley, and cilantro to the food processor and pulse about 10 times until finely chopped. Add these to the bowl as well.
Add the oil, vinegar, sea salt, and raisins to the bowl and mix well.
This can be made up to 4 days ahead of time and stored in the fridge.
Calories: 378kcalCarbohydrates: 31gProtein: 6gFat: 28gSaturated Fat: 4gSodium: 108mgPotassium: 953mgFiber: 7gSugar: 5gVitamin A: 6218IUVitamin C: 172mgCalcium: 106mgIron: 2mg
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