Vegan Power Broccoli Salad
The post-vacation/holiday diet clean up is in full swing. The juicer is working overtime, the VitaMix sounds like a jackhammer and it’s giant salad season. I’m a believer in a “vegetable buzz”—that energized feeling of well being you get when your three meals are a large green juice for breakfast, a fruit and veg smoothie for lunch and a salad like this for dinner.
1 large bunch of broccoli
2 large cucumbers or 6 small ones, sliced
½ C sliced green olives
½ C Pistachio
2 C cooked pigeon peas
2 green apples, sliced
1 avocado, diced
Juice of 1 lemon
1/3 C rice wine vinegar
2 T olive oil
1 t agave
salt and pepper
Bring a pot of very salty water to the boil.
Cut florets from the broccoli stalks. Boil them for 2 minutes then run cold water over them to stop cooking.
Don’t throw the broccoli stems away. Use a cheese grater or a food processor and turn those stems into a slaw
In a large bowl combine florets, slaw, olives, peas, pistachios, cucumbers and apples.
Whisk the olive oil, rice vinegar, lemon juice and agave together in a small bowl.
Pour the dressing on the salad and toss until it’s evenly dressed.