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Broccoli & Cherry Salad

Mysty Pfeffer
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Print Recipe
Prep Time 15 minutes
Servings 8
Calories 135 kcal

Ingredients
  

  • 3 Large Heads Broccoli
  • 1 Large Carrot
  • 1 TBSP. Finely Chopped Onion
  • 1/2 Cup Chopped Brazil Nuts
  • 1/2 Cup Fresh Sliced Cherries
  • 2 TBSP Fresh Chopped Lemon balm
  • 1 Ounce Apple Cider Vinegar
  • 2 Ounces Organic Extra Virgin Olive Oil
  • 1 TSP Honey
  • 1 Tsp Onion Powder
  • 1/2 Tsp Himalayan Salt
  • 1/2 Tsp Pepper

Instructions
 

  • Chop the Broccoli and Blanch 1 minute in Boiling Water, Drain in a colander and run cool water over it to stop the cooking process. Then season with onion powder, salt, & pepper.
    Meanwhile, chop the onion and Brazil nuts. Also clean and thinly slice the carrot and the cherries.
    Lastly, chop the fresh Lemon balm.
    Combine the apple cider vinegar, olive oil and honey in a cup and mix well.
    Add all the ingredients to a large bowl and combine. Eat immediately or store in the refrigerator until ready to serve.

Nutrition

Calories: 135kcalCarbohydrates: 5gProtein: 2gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0gSodium: 153mgPotassium: 110mgFiber: 1gSugar: 2gVitamin A: 1565IUVitamin C: 2mgCalcium: 21mgIron: 1mg
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