We tried hard not to indulge over Christmas, but with so much good food around it was hard. Fortunately, Secret Santa gifted me with Teresa Cutter’s The Healthy Chef cook book and it is full of healthy, light recipes.
This salad has been a regular feature on our menu since Christmas and everyone we have shared it with has really loved it.
Superfood Green Tabouli
350 g raw broccoli ( 1 large head broccoli)
6 spring onion finely sliced
100 g (1 large bunch) parsley, chopped
100 g (1 large bunch) mint, chopped
1/2 avocado, chopped ( we double the avo)
20 g ( a good handful) pumpkin seeds
50 g (2 good handfuls) pistachio nuts, roughly chopped ( we use tamari almonds)
100 g baby spinach leaves
Juice from 3 limes or 2 lemons
1 tablespoons cold pressed olive oil or flaxseed oil
30 g (1 handful) goji berries
A generous amount of black pepper + a little sea salt
Chop the raw broccoli as fine as you can with a large knife. I also use the stalks of the broccoli, but trim the tough outer layer before I chop. You can also do this quickly in a food processor.
Combine the raw broccoli in a large bowl with the spring onion, parsley, mint, avocado, pumpkin seed, pistachio, spinach, lemon, olive oil, goji, black pepper and a little sea salt.
Mix well until combined.
Taste and adjust if necessary.
Divide between serving bowls and enjoy.