Some vegetables are spiteful in the way they convey their goodness by making me suffer for every last vitamin and mineral, like those vicious little wheat grass shots, which might be good for me in the long run, but certainly do nothing for me in the short-term.
The raw broccoli salad was different for a number of reasons. Firstly, I finely chopped the broccoli florets and then soaked them for an hour in a mixture of lemon juice, finely minced coriander, minced garlic, cumin seeds, good quality extra-virgin olive oil and flor de Sal, a Portuguese salt.
- 3 cups of chopped broccoli
- 2 cloves of garlic, finely minced
- 2 tbs of finely chopped coriander (cilantro)
- 1 tsp of cumin seeds
- 1/4 cup good quality extra virgin olive oil
- Juice from 1 lemon
- 1/2 tsp of sea salt, or if you have it, flor de sal
- Wash and finely chop the broccoli, several florets at a time. Include 1 garlic clove in the chopping. Chop for another minute and then add the second clove. Keep chopping until the broccoli is a similar size to that in the picture -- 1/2cm to 1cm pieces.
- Place the broccoli into a large, non-reactive bowl. Add the rest of the ingredients and then mix well with a metal spoon. Cover and let the broccoli sit in the fridge for one hour.
- Serve with accompanying meal of chicken, seafood or on its own.
|Amount Per Serving||%DV|
|Serving Size 136g|
|Recipe makes 2 servings|
|Calories from Fat 251||84%|
|Total Fat 28.46g||36%|
|Saturated Fat 3.84g||15%|
|Trans Fat 0.0g|
|Total Carbs 11.91g||3%|
|Dietary Fiber 4.5g||15%|