Mediterranean Broccoli Salad

I don’t know about you, but I just love taking advantage of seasonal produce when I’m planning out my meals.

It’s March here on the east coast and broccoli is currently in season, along with asparagus, avocado, beets, Brussels sprouts, spinach, and many more delicious veggies!

Broccoli is the star of today’s show. I love broccoli (as long as it’s not soggy ? !) because there are so many different ways to eat it. It’s great raw, steamed, or roasted… in salad or in soup…the list is endless!

These little green “tree stalks” are packed with vitamins, minerals, and antioxidants your body loves! Broccoli is also believed to help protect you from cancer, can help control blood sugar, and it supports healthy digestion. As an added bonus, broccoli supports the function of your brain and immune system, it’s good for your heart, and it also keeps your bones and joints strong!

Mediterranean Broccoli Salad

Serves 2

• 1 head chopped broccoli (flower and stems)
• 1 cup sunflower seeds
• 1 cup chopped parsley
• 1 red pepper, chopped
• ¼ cup raisins
• 1 lemon, juiced
• 1 garlic clove, chopped
• Sea salt and black pepper to taste
• ¼ cup extra virgin olive oil
• 1 teaspoon dried oregano

Place a large pot on the stove with about one inch of water over high heat. Place a steam basket inside the pot. Add chopped broccoli and close the lid. Steam the broccoli until bright green – about 3 minutes. Immediately remove from the pot then place in a large mixing bowl. Add the remaining ingredients. Mix well and serve.

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