Friday, March 18, 2011

Broccoli Salad

Broccoli, to my knowledge is the most nutritious vegetable. It is rich in vitamin C, which aids iron absorption in our body. The folic acid in broccoli helps to sustain normal tissue growth and prevents hair loss. The potassium in broccoli aids those battling high blood pressure. The vegetable is also fiber-rich, which enhances the gastrointestinal (GI) tract, as well as aims to reduce blood cholesterol levels.

Indole-3-carbinol a component found in broccoli, promotes "good" hormones, while working against destructive ones, hence prevents hormone-related cancers, such as breast and prostate cancer.

Best way to cook broccoli is blanching, spices like garlic, ginger, lemon and chili flakes goes well with this vegetable. I try to take it as salad along with other vegetables and legumes, soups, stir fry (Broccoli with 3 color peppers is a good combination), add to noodles or vegetable fried rice.

Serves 2-3

200g Broccoli Florets – Blanched
50g pitted black olives sliced
100g sweet corn thawed and blanched
1 Onion thinly sliced
100g boiled black eyed peas
1 celery stick diced
100g cherry tomato

For Dressing

1 tbsp lime juice
1 tsp chili flakes
2 tbsp olive oil
1 tsp balsamic vinegar
1 tsp minced garlic and ginger
Salt and pepper to taste
(Mix them all and set aside)


Add all grains and vegetables, drizzle dressing over vegetables. Mix them well, serve immediately.

Broccoli on Foodista
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