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Raspberry & Broccoli Salad

Hearty raw vegetable raspberry and broccoli salad that is filling and delicious.


This hearty salad combines raw broccoli, romaine, carrot, and sweet raspberries, with avocado and pine nuts. It's crunchy and full of fibre, which will keep a tummy full longer. Great for lunch on any busy day.


As a dressing, I recommend my tahini dressing, which adds an additional savoury level of flavour.


This salad is vegan and gluten-free, and any of the ingredients can be swapped out for ones that are in season or are more favoured. Try adding chopped red and green cabbage, chopped apple, or grapes.

 

Ingredients

(Makes 4 servings)

  • 1/2 cup pine nuts

  • 4 cups broccoli florets, cut to bitesize pieces

  • 4 cups romaine lettuce, chopped

  • 2 cups fresh raspberries

  • 2 medium carrots, peeled and julienned

  • 1 avocado

  • paprika (optional)

 

Directions

In a small sauté pan over medium heat, add the pine nuts. Slowly toast, mixing continuously, until the pine nuts are fragrant. Remove from heat and set aside to cool.


In a large salad bowl, combine the broccoli, lettuce, raspberry, and carrots. Toss to combine.


Divide the salad across four bowls and add sliced avocado and a sprinkle of paprika (optional). Drizzle with dressing (recommended tahini dressing).

 
 

Nutritional Information Per Serving:

total calories = 259 | total fat = 18.18g | saturated fat = 0.81g | cholesterol = 0mg | sodium = 58.25mg | net carbohydrates = 12.16g | dietary fibre = 10.43g | sugars = 6.33g | protein = 6.75g

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