This salad is another regular salad I have along with the Beetroot & Apple Salad and Cabbage & Pear Salad. I have adapted this recipe slightly however to make it dairy free by just switching over the yoghurt with extra virgin olive oil.
Thanks to the discovery of this salad, my intake of vegetables increased dramatically, which ultimately led me to regain my health, lose weight and increase dramatically my energy levels. I loved the idea of blitzing salads so much, due to the speed of preparation and minimal fuss, that I researched more recipes just like it. I therefore highly recommend you try the Beetroot & Apple Salad and Cabbage & Pear Salad and make these salads a regular in your diet. Once you try them I am sure you will.
This salad is delicious with grilled meats at a BBQ, but I often have it for a fast and nutritious lunch, with green leaves, avocado, fermented vegetables, boiled eggs and my favourite ‘Life saving loaf of bread’, which is full of nuts and seeds. Store these salads in a glass container for fast and convenient nutritious food. Keeps fresh for 3 days in the fridge.
- 1 head of broccoli cut into florets
- 2 carrots cut into pieces
- 1 green apple cored and quartered
- ¼ red onion
- 2 tablespoons extra virgin olive oil
- Juice of half a lemon
Place all ingredients in a food processor and chop for a few seconds until desired consistency is achieved.
Remember to keep the skins on for an extra nutritional boost.
Allergy Information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Tree Nut Free, Soy Free. Vegetarian, Vegan.