Broccoli & Cauliflower Salad
I love making large salads like the one here and having it on hand throughout the week. The trouble is that usually it never lasts that long! I end up making them and then they are so delicious I eat the whole thing in one day! At least that is what happened with my Carrot, Kale & Raisin Salad salad! Oh well ;)
These kinds of salads are excellent to have on hand because they work well for any meal of the day or just nice to have when you need a snack. You can throw in with mixed greens for an easy salad or along side chicken or even is great as-is!
A big part of the 70/30 Plan, my plan for learning how to transition to sustainable health, is meal planning because let's face it: we make our worst food decisions when we are tired, hungry, and want something to eat immediately! That is why having good quality foods readily available is the key to sustainable health. I recommend picking one day a week you can set aside a little time and dedicate to making a few things to have on hand throughout the week, like this salad or my Carrot, Kale & Raisin Salad. I also love any of my base soups for meal planning as well as making large portions of protein like my Oven Roasted Chicken or Barbacoa.
Broccoli and cauliflower are both cruciferous vegetables which are nutrient dense and incredibly high in vitamin A carotenoids, vitamin C, folic acid, and fiber. Both broccoli and cauliflower promote heart health, are anti-inflammatory, contain cancer fighting properties, support detoxification, and much more. Plus, cruciferous vegetables help support gut health by supplying the gut with an excellent source of prebiotics, essentially what probiotics (or healthy gut flora) thrives on, making this another great recipe to help support your gut!
- 4 heads of broccoli, chopped
- 1 head of cauliflower, chopped
- 1 bunch of radishes, chopped
- 1 bunch of asparagus, chopped
- 1-2 Fuji apples chopped
- 1 ear of sweet corn, shaved
- 1C slivered almonds (unsalted)
- 1C dates, chopped
- Bacon (cooked, chopped)
- 1C homemade mayo (I used the Whole30 version but omitted the mustard powder, used Himalayan sea salt and avocado oil)
- Combine all chopped ingredients but the bacon in a bowl.
- Add mayo and toss until all veggies are well-coated.
- Add bacon and toss again.
- Option to add additional Himalayan Salt if necessary.