Issue 57.
Recipe Caralee Caldwell, photography Jo Anderson
Green, gorgeous and full of ingredients to combat stress, this salad works both as a side or a complete meal. If you haven’t tried raw broccoli in a salad before, I highly recommend it.
Oranges are rich in vitamin C, which research has suggested helps reduce both the psychological and physical effects of stress.
Serves 4
Salad
2 broccoli heads
1 handful parsley
½ tsp olive oil
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
1 tbsp flaked almonds
salt, to season
2 oranges, cut into cubes
1 avocado, diced
Dressing
Juice of 1 orange
2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp honey
Salt and pepper, to taste
Remove broccoli stalks and wash heads. Remove the florets and place them in a food processor. Blitz the florets until they resemble a crumble, then place in a bowl. Chop the parsley with a sharp knife and toss through the broccoli. Drizzle the olive oil in a pan on a medium heat; add the sunflower seeds, pumpkin seeds and flaked almonds. Toast for 3-4 minutes, tossing gently. Season with salt and set aside to cool. Toss avocado and orange pieces through the broccoli mixture.
To make the dressing, combine all the ingredients, adding salt and pepper to taste. Add the cool toasted seed mixture along with the dressing to the salad; stir through. Serve.
Caralee Caldwell is the author of gluten-, dairy- and refined sugar-free cookbooks Real Food Everyday and Real Food Pledge. For more of her delicious recipes visit realfoodpledge.com
