A light and nourishing salad – easy to throw together and delicious tossed with the creamy supergreen dressing. Add in some protein and you have a wonderful energising dish.
Serves 2
Preparation time: 10 minutes
Using broccoli in salads is a great way to cram in more cruciferous vegetables in your diet which are packed with powerful antioxidants, vitamins and minerals. Vary the ingredients according to taste.
This is a great recipe for using up leftover cooked veggies from the night before. Vary the ingredients – fennel, sugar snap peas, cooked green beans would also work well.
Serves 2
2tbsp Green Goddess dressing
1 head butter or romaine lettuce, shredded
1/2 cucumber thinly sliced
1 head of broccoli, lightly steamed
1 small avocado, sliced or diced
2 stalks celery, sliced
1 spring onion, sliced
Protein option – 2 hard boiled eggs, diced, 1 can chickpeas or 200g cooked chicken
Nutrition per serving (with 2 hard boiled eggs) 274kcal, Fat 17.9g, Carbohydrates 8.4g, Protein 14.9g
