| 13 | 30 | 345 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 4 |
| 1 head | Broccoli, raw (chopped into bite-sized pieces) |
| 1/2 medium head | Cauliflower (chopped into bite-sized pieces) |
| 1 large | Carrots (shredded) |
| 1 medium | Pear (or apple, grated) |
| 1/2 cup | Red onion (minced) |
| 1 bunch | Parsley, fresh (minced) |
| 2 from 2 lemons | Lemon juice (for dressing) |
| 1/4 cup | Apple cider vinegar (for dressing, or Balsamic vinegar) |
| 1/2 tsp | Garlic (chopped, for dressing) |
| 1 tsp | Dijon mustard (for dressing) |
| 1/2 cup | Extra virgin olive oil (for dressing) |
| 1 tsp | Himalayan sea salt (for dressing) |
| 1/2 tsp | Black pepper (for dressing) |
1. Wash and prep all veggies. Chop broccoli and cauliflower (see notes), shred carrots, grate pear or apple, mince onion and parsley.
2. Add to large bowl and top with chicken, nuts, seeds and/or protein of choice
2. To make the dressing, add the lemon juice, apple cider vinegar, olive oil, garlic, dijon mustard, himalayan sea salt, and black pepper to a container with a lid. Shake vigorously until well blended. You can also use a whisk and mix it in a bowl. Taste and adjust seasonings to your preference. Allow the dressing to sit for at least 15 minutes before dressing your salad.
3. Pour the dressing over the bowl with all the ingredients. Add enough dressing to coat the salad, but not drown it. Mix thoroughly. Top with broccoli sprouts, avocado, bacon (from pastured pigs) or sardines.
Quick Tips:
It is important to chop your broccoli and cauliflower into small pieces for easier digestion. You can also blanch them in boiling water for 1 minute if raw broccoli makes you feel bloated or gassy. Try pulsing it in a food processor, or use a sharp knife to chop it down to bite-sized pieces.
| Fruit | 0.5 |
| Vegetables | 3.0 |
