Today I happened upon a box of organic broccoli sprouts. Rarely do I eat salad before June, but with spring off to a warm start, I felt inspired. From a health perspective, broccoli sprouts have been categorized as a superfood due to its concentration of sulforaphane. This phytochemical has shown promising results in lowering blood pressure and triglyceride levels, reducing the symptoms associated with asthma and preventing certain forms of cancer. It also contains a high level of Vitamin C.
I try to keep my salads interesting by adding an ingredient or two that I'm excited about. In addition to the sprouts, I had a leftover grilled pepper and thinly sliced raw zucchini that, dressed simply with lemon juice and oil, was much more enjoyable than the typical lettuce/carrot/cucumber combo. For a little added protein, grilled chicken, beans or a fish such as red snapper would round out this plate nicely.
Ingredients:
2 handfuls mixed greens
1 handful broccoli sprouts
1/4 zucchini, thinly sliced
1 small grilled orange bell pepper, sliced into strips
1 tomato, sliced into wedges
1 handful baby bella mushrooms
1/2 avocado, diced
Dressing:
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
salt and pepper to taste
lemon slices for garnish
Directions:
Arrange the vegetables on the serving plates. In a small bowl, whisk the oil, lemon juice, salt and pepper. Garnish with lemon slices. Drizzle over the salad.
Yield: 2 servings
I try to keep my salads interesting by adding an ingredient or two that I'm excited about. In addition to the sprouts, I had a leftover grilled pepper and thinly sliced raw zucchini that, dressed simply with lemon juice and oil, was much more enjoyable than the typical lettuce/carrot/cucumber combo. For a little added protein, grilled chicken, beans or a fish such as red snapper would round out this plate nicely.
Ingredients:
2 handfuls mixed greens
1 handful broccoli sprouts
1/4 zucchini, thinly sliced
1 small grilled orange bell pepper, sliced into strips
1 tomato, sliced into wedges
1 handful baby bella mushrooms
1/2 avocado, diced
Dressing:
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
salt and pepper to taste
lemon slices for garnish
Directions:
Arrange the vegetables on the serving plates. In a small bowl, whisk the oil, lemon juice, salt and pepper. Garnish with lemon slices. Drizzle over the salad.
Yield: 2 servings
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