This is a broccoli salad recipe that you can feel good about eating!  I made this for Easter dinner and no one knew it was a recipe from my Clean Eating Spring Detox Program - they gobbled it up!  Why call it a detox salad?  World’s Healthiest Foods report that cruciferous vegetables (such as broccoli, kale and cauliflower) are said to be detoxifying because they provide support for the immune system, hormone system, inflammatory system and detoxification system.  And did you know that 1 cup of broccoli had 4 grams of protein?

 

Creamy Detox Broccoli —serves 2

1 bunch broccoli

1 avocado, mashed

½ cup chopped red onions

2 tablespoons Braggs raw apple cider vinegar

½ cup sunflower seeds

Steam the Broccoli: Cut the crowns away from the large stems of the broccoli. Break the crown up into bite sized florets. Place 3/4 to 1 inch of water in a saucepan with a steamer and bring to a boil. (Note that is you don’t have a steamer, you can simply put the broccoli directly into an inch of boiling water.) Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. As soon as it can be pierced, remove from heat and place in large bowl.

Mix all ingredients: Add the onion and sunflower seeds to the broccoli. Next add the mashed avocado and apple cider vinegar. Make sure you massage the avocado into your veggies so the dish becomes creamy.

Enjoy!

In case you didn’t know my Clean Eating Spring Detox Program starts on April 23rd and I would love to have your join the great group that is forming right now!  Check out the program details here!