[If you’re looking for a new favorite salad, this is it! A great new way to use broccoli that everyone can love. This Broccoli Spoon Salad is vegan, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut-free, yeast-free, and low glycemic. Suitable for Stage 2 and beyond on an anti-candida diet.]
I think we can all agree that 2020 was a bust when it came to eating (most people ate more, gained weight and exercised less), but as of 2019, at least, broccoli was still America’s favorite vegetable. Just a guess, but I suspect the same was true for Canada as well.
Would you have pegged broccoli as the favorite, too?
When I was growing up, broccoli (usually frozen) was one of the few green foods we ate in our house. The others were iceberg lettuce, cucumbers and green peppers. (I’m not counting the moldy cheese that my dad ate anyway, slicing away the moldy bits and digging right in. I guess it didn’t hurt him–he lived till almost 99).
Maybe it was the overkill of my youth, or maybe I just never thought much about it, but broccoli remained vegetabilis non grata in my life until, oh, about ten years ago. At that point, when I dove head-on into the anti-candida diet, I realized I’d have to make friends with broccoli (and virtually every other low-glycemic food in the universe).
And you know the funny thing? I actually began to LOVE all those green veggies. At the moment, kale remains my Number One favorite (literally eat it 28 days out of 30), followed by arugula, dandelion greens, broccoli, Brussels sprouts, romaine lettuce, artichokes, green beans, okra and asparagus.
After all these years, broccoli made it to the Top Five of my faves!
I’ve always enjoyed it both raw and cooked, but today’s salad sort of combines the two: you chop up raw broccoli (including the thin stems) into small bits, then coat generously with a warmed salad dressing. It’s heavenly.
The original recipe (from which this is adapted) appeared on BonAppetit.com, and was also called Broccoli Spoon Salad (what a coincidence!). I’ve altered the original to accommodate anyone on a sugar-free diet, like me, anyone who cannot consume high glycemic foods (like me) or high-mold foods (also like me).
The original contained dates, the fruit with the highest sugar content, as well as pistachios, nuts that are high in mold. I swapped those for goji berries and sunflower (or pumpkin) seeds, all better choices for anyone on an anti-candida diet, lower glycemic diet, or lower mold diet.
But the pièce de résistance in this recipe is really the ras-el-hanout, a Middle Eastern spice mix that is fragrant, flavorful and filled with complex flavors. I just loved it.
So next time you think about reaching for America’s favorite green vegetable, think about this anti-candida diet friendly Broccoli Spoon Salad. I suspect you will love it, too.
Broccoli Spoon Salad
adapted from this recipe
Crunchy, spicy, fragrant and super-healthy, this easy salad makes a great side dish for a Bar-B-Q, buffet table or family dinner. If you can’t find ras-el-hanout (I couldn’t), then you can mix up your own really easily, too–recipes abound online.
For the dressing:
6 Tbsp (90 ml) extra virgin olive oil
2 tsp (10 ml) ras-el-hanout
1 large clove garlic, finely grated
2 Tbsp (30 ml) fresh lemon juice
2 Tbsp (30 ml) apple cider vinegar
Salt and pepper, to taste
For the salad:
About 4 cups broccoli, chopped into bite-sized pieces (I used one large bunch, with about 2 heads of broccoli and the smaller stems)
1 cup (240 ml) finely chopped fresh cilantro
1/4 cup (60 ml) lightly toasted sunflower or pumpkin seeds
1 green (spring) onion or shallot, finely chopped
1 medium jalapeno pepper, finely chopped
1/3 cup (80 ml) goji berries
Make the dressing: In a small saucepan or nonstick frypan, heat the oil, ras-el-hanout and garlic and heat over medium heat until fragrant and the garlic is soft, 2-5 minutes. Whisk in the lemon juice, vinegar and stevia and season with salt and pepper. Set aside.
Make the salad: In a bowl, toss together the broccoli, cilantro, seeds, shallot, jalapeno and goji berries. Drizzle with the warm dressing and toss to coat well. Serve immediately. Makes 4-6 servings. Will keep, covered in the refrigerator, up to three days. May be made a day ahead.
Suitable for: ACD Stage 2 and beyond; refined sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut free, yeast-free, vegan, low glycemic.
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