Recipes from Spring 2017 issue of True Natural Health
1 large broccoli
⅓ cup roughly chopped sun-dried tomatoes
¼ cup shallots or red onion chopped finely
3 radishes, sliced thinly
¼ cup sunflower seeds (or pepitas)
⅓ cup dried olives to garnish, sliced
4 ripe tomatoes (instead of olive oil for a fat-free dressing)
2 Tbsp fresh lemon juice
1 tsp honey or agave nectar or coconut nectar
1 clove garlic, minced
½ tsp dried oregano
¼ tsp organic herb salt
Pinch red sweet paprika
- Separate florets of broccoli and slice into bite-size pieces. Place in bowl and toss together with sun-dried tomato, shallots or red onion, radish and sunflower seeds.
- Blend together all the dressing ingredients until emulsified. For best flavour, let the salad dressing rest for 30 minutes before serving.
- Drizzle the dressing over the salad and toss well.
- Garnish with dried olives.