This is a total powerhouse of a recipe. Broccoli is packed with phytochemicals called glucosinolates. These are known to activate antioxidant enzymes within our cells that can protect intracellular structures from oxidative damage and also helps our cells to undertake their natural spring cleaning cycles.
550 grams Broccoli, cut into small florets*
225 grams Red grapes, seedless and cut in half
100 grams Celery, sliced
½ Red onion, peeled and finely sliced
50 grams Slivered almonds, toasted
60 grams Walnuts, toasted and chopped
40 grams Dried cranberries
250 grams Mayonnaise, (quality brand or homemade)
2 Tbsp Red wine vinegar
2 tsp Coconut sugar, (optional)
*Either leave the broccoli raw or blanch in boiling water for 2 – 3 minutes or until it just turns bright green.
Mix together all the broccoli, celery, grapes and red onion in a large salad bowl, cover and place in the fridge until ready to serve. If you are using blanched (cooked) broccoli instead of raw, be sure to run it under cold water, draining well and shaking off any excess liquid before adding it to the bowl with the other ingredients.
Just before serving, make the dressing by mixing the mayonnaise, vinegar and coconut sugar together in a small bowl.
Toss the dressing through the salad along with the slivered almond, walnuts and dried cranberries.
Divide among serving bowls and enjoy.