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This recipe is a GAME CHANGER in terms of how you’ll think about broccoli.
Sure, you can eat it right after you make it…. BUT, it’s even better the next day – hello meal prep!
This is not medical advice. Before making changes to your dietary or supplement choices, consult with your healthcare provider.
Ingredients for salad:
4 cups raw broccoli, chopped
½ cup red onion, diced
½ cup cherry tomatoes, halved
½ cup Kalamata olives, diced
¾ cup walnuts, lightly toasted and cooled
Ingredients for dressing:
1 cup plain yogurt
½ cup feta cheese, crumbled
2 tablespoons olive oil
2 lemons, zest and juice
1 clove garlic, grated
¼ teaspoon salt
¼ teaspoon ground black pepper
In large mixing bowl, add dressing ingredients with the exception of the feta cheese.
Whisk the dressing together.
Add the feta cheese and whisk again to break up the feta.
Preheat your countertop (or full-sized) oven to 350F.
Add the walnuts to the pre-heated oven and toast for about 7-8 minutes or until they become fragrant and toasty.
Allow the walnuts to cool to room temp while you complete the next steps.
Wash and chop your broccoli.
Dice or slice the red onion.
Roughly chop your olives.
Slice the cherry tomatoes in half.
Once cooled, roughly chop the walnuts.
Add all of the salad ingredients to the bowl with the dressing.
Mix to combine and evenly coat the ingredients with the dressing.
Taste and adjust accordingly.
Store in the fridge for up to 5 days.
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