LCHF/Mains/Recipes/Vegetarian

New Recipe: Broccoli & Artichoke Salad

New Recipe: Broccoli & Artichoke Salad

With spring in full swing, quick and easy salads are a great way to stay on track and get a diverse range of vegetables into your day. This Broccoli & Artichoke Salad will give you a dose of prebiotics, support your liver with a powerful dose of antioxidants and nourish your mind and body with some delicious flavours!

Ingredients (Serves 2)

  • 200gm artichoke hearts, store bought (in brine or olive oil) or prepared*
  • 1 head broccoli, floretted
  • 1/2 cup sun dried tomatoes, roughly chopped
  • 1 small red chilli, finely diced
  • 1/2 red onion, sliced
  • 1/4 cup almonds, chopped

Dressing:

  • 2 tablespoons tahini
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic, finely diced
  • Sat & pepper, to taste

Method

  1. Mix together all salad ingredients in a large bowl.
  2. Add dressing ingredients to a small bowl and whisk thoroughly.
  3. Pour the dressing over the broccoli and stir to coat well. If time permits, cover and refrigerate for at least 2 hours to let the broccoli absorb all the flavours.
  4. Enjoy!

*Globe artichoke preparation

  1. First, wash each artichoke thoroughly. Hold the artichoke under cold running water. Rinse in between the leaves without pulling on them. Turn the artichoke upside down (stem side up) and give a good shake. Dry the artichoke with a clean towel.
  2. Using a large knife, cut off the top third of the artichoke and the bottom third of the stem. Cut off the sharp points of the leaves with kitchen scissors and rub lemon over the artichoke to prevent browning.
  3. Place the artichokes in a saucepan of boiling water for about 40 minutes or until one of the leaves can be removed easily.
  4. Remove and scoop out the purple leaves and ‘hairs’ that cover the artichoke heart (this part is the ‘choke’ and is inedible). You will be left with the heart, the inner leaves, and the remaining stem.
  5. Cut into quarters and your artichoke hearts are ready for the salad.

Recipe developed with the assistance of Jacqui Evans, Clinical Nutritionist & Natural Skin Care Manufacturer. Learn more about Jacqui here.

Image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Elyse here.



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