I am all about dark, green, leafy vegetables these days. I want to somehow always try to incorporate them into my day and if I can at every single meal! This salad came to me as I was staring at my broccoli in the fridge wondering what I would do with it rather than the same ol’ boring steaming and without having to make a dressing as well. I wanted something quick for lunch but then realised that this recipe makes a great side salad for supper too!
But seriously, where do I even begin with the health benefits of eating broccoli. There are SO many! So, I’ll hone in on a few to truly convince you that broccoli truly is a SUPERFOOD! Broccoli contains a high amount of potassium, which helps maintain a healthy nervous system and optimal brain function, as well as promotes regular muscle growth. Along with a high amount of potassium, Broccoli also contains magnesium and calcium that help regulate blood pressure. Broccoli also contains high amounts of Vitamin C and Calcium (YAY!) and thanks to the glucoraphanin it contains as it helps the skin to detoxify and repair itself.
But I also want to zoom in quickly on the sun-dried tomatoes which are so unbelievably yummy that I had a hard time not eating all of them before the salad was finished……oops! Did you know that a half-cup of sun-dried tomatoes counts as a full cup or raw or cooked vegetables according to the USDA. And the drying of the sun-dried tomatoes brings out the sweetness…. no wonder I couldn’t stop eating them!
So to make this salad that serves 2-3 as a side dish grab yourself these ingredients.
2-3 Tbsp. Coconut Oil
large bunch of tenderstem broccoli
4 large cloves of garlic
1 cup of sun-dried tomatoes
1/2 cup of walnuts
sea salt (preferable pink himalayan – see my other blog post on this incredible mineral!)
freshly ground black pepper
Make sure you wash your broccoli before you begin cooking. Slice the garlic cloves into thin slices and you’re ready to get cooking. Turn your stove on a moderately high heat and heat 2-3 Tbsp. of coconut oil into your pan. As it begins to get hot, add the slices of garlic and fry for 30 seconds, making sure the garlic doesn’t begin to go brown. Next, add all of the broccoli and sauté for a couple of minutes before emptying the cup of sun-dried tomatoes into the pan. Sprinkle the chilli flakes on top as much as desired, lower the heat slightly and continue to sauté.
In a separate pan, warm the walnuts for one to two minutes so that you can see that they begin to brown ever so slightly. As soon as the nuts are ready, you can serves the broccoli and sun-dried tomato mix onto a dish, sprinkle with the walnuts and enjoy!
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