This week's self care series focuses on healthy eating. Thank you to Melanie Grime, RHN for this great recipe!
Broccoli Salad
4 Servings – 20 minutes
Ingredients
4 cups broccoli (chopped into florets)
¼ cup red onion (finely sliced)
¼ cup dried unsweetened cranberries
2 Tbsp pumpkin seeds
4 slices organic bacon (chopped)
½ cup mayonnaise
1 Tbsp apple cider vinegar
1 Tbsp raw honey
¼ tsp each sea salt & black pepper
Directions
Bring a large pot of water to a boil and drop in your broccoli florets. Cover with a lid and boil for 2-3 minutes, or just until slightly tender. Strain and run under cold water.
Roughly chop the florets into pieces and add them to a large mixing bowl. Add in the red onion, dried cranberries, pumpkin seeds and chopped bacon.
In a small bowl, add the mayonnaise, apple cider vinegar, raw honey, salt and pepper. Mix well until fully combined.
Pour the dressing over the broccoli bowl and stir until well mixed. Let sit in fridge for at least 1 hour before serving.
Notes
No cranberries, add raisins or diced apple instead
