Are you starting to crave green like I am? It’s around this time of year that I grow weary of squash and root veggies and instead start dreaming of all things green (well–given my anti-candida crusade–the exception there is mold, of course). This creamy broccoli salad that I created for Attune foods is a perfect example. It’s a vegan and gluten free recipe that’s easy, quick, and yes, very green.
One of my favorite vegetables that works in any season is broccoli. It’s great cooked, roasted, in soup, raw or as a vehicle for your favorite dip. In this salad, the brilliant emerald hue heralds spring, and the combination of creamy dressing and crunchy, garlicky topper creates a stellar culinary experience.
Head over to the Attune foods blog to check out the recipe, and get a little early taste of spring!
(PS Book edits continue apace. . . I should be breathing normally again next week. Thanks, all, for your patience!).
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