Broccoli Salad, light, easy, vegan, clean eating, and so yummy. My favorite organic pink Madagasgar rice to this salad takes it to the next level. The rice elevates it from just a salad to an awesome side dish.
I’ve had a lot of fun creating some amazing unicorn and monster-themed recipes for your kiddos. However, they aren’t the “healthiest” food you can give them. I believe that it is ok to indulge in a less healthy food on occasion, even if it is high in fat and sugar. However, now I think it is time to have some fun with food that is healthy.
Twice a month, I will create a new recipe for all the vegan, gluten-free, unprocessed food lovers. To kick off this months recipe, I have a super yummy, super healthy, super easy (enough superlatives yet)
Let’s talk about ingredients that you will need to gather for this broccoli salad. They are all healthy and so good for you.
Broccoli: rich in vitamins, minerals, anti-inflammatory compounds, antioxidants, and fiber.
Pink Rice: Madagascar organic pink rice is “lightly” processed, which means it has all the whole-grain health benefits of brown rice and is prettier. High fiber, complex carbohydrates, B vitamins, and minerals, particularly iron, zinc, potassium, magnesium, manganese, and phosphorus.
Dates: are high in fiber and antioxidants. In addition, they contain several vitamins and minerals. However, they are also high in calories/carbs.
Almonds: Have an impressive nutrition profile. They are packed with fiber, protein and have lots of vitamin E, magnesium. And manganese. They are also high in fat.
What’s in the Dressing for Broccoli Salad?
This dressing is a versatile dressing that is delicious on more than just this broccoli salad. The base is a neutral-flavored oil (I like grapeseed or sunflower). Don’t use olive oil. I add some lemon juice, honey, curry powder, and garlic juice or minced garlic.
Make the Dressing:
Mix all of the dressing ingredients and set them aside.
Cook the Rice: Rinse and cook the rice according to the instructions on the package. Set it aside to cool.
Roast the Almonds: I toast the almonds in a frypan on the stove until they are crispy and lightly browned. Toast on med-high heat.
Chop the veggies and Shave the broccoli: Finely chop the dates and onions. “shave: the broccoli and finely chop the stems. Peel the stems before chopping.
Assemble the Broccoli Salad:
Add all of the salad ingredients, including the cooked rice, to a large bowl. Stir to mix. Add the salad dressing and stir again to mix in. Put the salad in the refrigerator and chill for a minimum of 30 minutes. I think 2 or 3 hours is even better.
Substitutions: (use what’s in your pantry)
Nuts: instead of almonds, pecans, pistachios, pine nuts, and walnuts are all delicious
Dried Fruit: instead of craisins, raisins, dried apricots, dried apples, and mangoes are YUM.
Rice: Instead of the pink rice. Use brown rice, purple rice, forbidden rice, couscous: bulgar wheat, or amaranth.
For some more healthy salad ideas try Avocado and Grapefruit Salad or how about some Charred Corn and Roasted Summer Veggies salad.
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- 1 large head of broccoli (1lb or 450g)
- ½ cup pink, purple, or brown rice (uncooked) (see notes)
- 8 pitted dates (I like medjool) chopped fine
- ½ cup dried fruit (craisins, diced dried apricots, mangoes)
- 3 tbsp diced sweet onions or 3 scallions thinly sliced
- ¼ cup freshly toasted sliced or chopped nuts (almonds, pistachios, pecans)
- ½ tsp crushed red pepper flakes (optional)
- ⅓ cup grapeseed or sunflower oil
- ¼ cup fresh lemon juice
- 2 tsp curry powder
- 1 tbsp Honey
- 1 clove minced garlic or 1 tsp garlic juice
- Mix together the ingredients for the salad dressing and set aside.
- Cook the rice according to the directions on the package. Set aside to cool.
- Toast the nuts in a fry pan over medium heat until golden brown.
- "Shave" the broccoli - see video. Because the broccoli is raw it needs to be cut up very fine.
- Dice the dried fruit, dates, and onions
- Mix all of the salad ingredients together.
- Add the salad dressing. Stir to mix in.
- Cover with plastic wrap and refrigerate for 30 minutes to let all of the flavors blend together before serving.