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The other day I found myself with a little bit of a lot of things hanging around in the fridge. I decided to throw it all together in a salad (as I often do…) and this is what came of it.
We all need these recipes in our back pockets that look and sound impressive but take just minutes to make. It proves that healthy and delicious food doesn’t have to be complicated. Simple says a lot when it comes to nutrition.
Using a food processor to finely chop the broccoli and cauliflower creates a texture much like couscous or quinoa, making this salad taste similar to a chilled grain pilaf but without the grain. If you don’t have a food processor, I can’t recommend one enough! I use mine probably 4-5 times a week, prepping everything from dressings to salads to batters to puddings. It really is an all-purpose machine that never lets me down.
If you liked the Raw Power Salad I shared a few weeks ago, you’re going to love this salad. It’s a bit creamier thanks to an orange-scented avocado dressing, but the crunchy vegetables still retain their bite and texture. Like all good salads, this one packs a punch with a stellar line-up of antioxidants, too.
Broccoli and cauliflower are cancer-kicking all stars that make it into my grocery cart every week. More and more fresh herbs, like the basil in this salad, are creeping into my fridge these days, too. Right now I’ve got a crisper full of basil, dill, rosemary, and mint. Herbs are flavor heroes! They can rescue even the most ho-hum of dishes from Bland Land and transport them to a much tastier place. I use herbs in just about everything I make to lend fresh, bold flavor (not to mention an added boost of chlorophyll and other oxygenating nutrients).
I’ve been craving salads lately and eating them for at least 2 meals a day, sometimes even for breakfast. (Mixed greens with shredded carrots, fresh organic strawberries and a poached egg on top? Heaven.)
If you’re a salad-lover, too, you might like these delicious dishes:
- Greek Quinoa Salad from Two Peas & Their Pod
- Garbanzo Bean Salad with Mexican Mango Dressing from My New Roots
- Easy Peasy Crunchy Chopped Salad from She Let Them Eat Cake
- Salmon & Avocado Salad with Wasabi Dressing from Go Dairy Free
Crunchy Vegetable, Avocado & Basil Toss
For the salad:
2 cups broccoli florets
2 cups cauliflower florets
2 medium carrots, peeled and cut into large chunks
2 medium scallions, trimmed and roughly chopped
1/3 cup toasted sunflower seeds
1/4 cup raisins or dried currants
For the dressing:
1/2 medium ripe avocado, pitted
1/2 cup (lightly packed) fresh basil
3 tablespoons fresh orange juice
2 tablespoons apple cider vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated orange zest
1/4 teaspoon granulated garlic
Sea salt, to taste
In a food processor fitted with the steel blade, pulse the broccoli and cauliflower florets for 10-15 one-second pulses to finely chop. Transfer to a large bowl. Return the food processor to the stand. Add the carrots and scallions and pulse 5-10 times to finely chop. Transfer to the bowl with the broccoli and cauliflower. Add the sunflower seeds and raisins to the bowl. Return the food processor to the stand.
Scoop the avocado flesh into the bowl of the food processor. Add the basil, orange juice, vinegar, olive oil, orange zest, and granulated garlic. Process until thick and creamy, stopping once or twice to scrape down the sides of the bowl with a rubber spatula.
Pour the dressing over the salad ingredients and toss to coat. Season to taste with salt. Serve right away.
This recipe is my entry into this month’s Go Ahead Honey, It’s Gluten-Free recipe round-up, hosted by Against All Grain.