It’s not easy for me to like broccoli. I am a carnivore, and even though I learned to appreciate various vegetables, broccoli hasn’t been among them till very recently. Until I made this salad, that is. Maybe my newly-found taste for it is yet another sign of changing perceptions. As I mentioned before, as you start eating better and lose weight, your preferences change; you become indifferent to many of formerly loved foods, and even grow to loathe some of them. Others, formerly unloved, you learn to appreciate. Or maybe it’s merely a matter of finding how to cook this or that vegetable right, or a combination in which it becomes more palatable.
Whatever the case may be, I am happy to report that I found the salad, which made me and broccoli become friends. Even more good news – it’s exceedingly easy to make. A few minutes is all you need. Cut, mix, and pour dressing on top. Done. Here are the ingredients:
And here is the final product:
- Use strawberries instead or in addition to a pineapple
- Sprinkle flax seeds (sesame seeds, or any other seeds you happen to have and like) on top
- Add chopped chicken breast or fish fillet to turn the salad into a full meal
- Bacon bits… mushrooms… shrimp meat… mussels… whatever, really!
- What NOT to add – sugar. In any state, shape or form.
The quantities in this salad can vary depending on your tastes. Think of it as a free-wheeling recipe. That said, here is a basic breakdown.
Broccoli Kale Seeds Pineapple Recipe
Servings: 4. Time: 5 min. Download PDF
- Broccoli – 2 medium heads
- Kale, chopped – 1 cup
- Pineapple, chopped, fresh or frozen – ½ cup
- Pumpkin seeds – 2 Tbsp
- Sunflower seeds – 1 Tbsp
- Cranberries (optional) – ½ cup
- Olive oil – 2 Tbsp
- Apple cider vinegar – 2 Tbsp
- Cut the stalk off a broccoli head. Cut the florets into
- Chop the kale
- Chop the pineapple to ¼ to half-inch pieces
- Mix all the dry ingredients
- Dress with oil and vinegar and mix well