Detox Broccoli Salad *RAW VEGAN*

Hi all! I hope you had an amazing Christmas — if you celebrate, of course — filled with magic and togetherness. And good food. Like this {vegan} variation of Chef Pete Evans’ Sweet & Sour Broccoli Salad from his book “Eat Your Greens” released in October this year.

A creamy smear of black tahini, topped with a crunchy sweet and sour medley of broccoli, herbs, ginger, medjool dates and chili peppers make this a detox salad you’ll turn to time and time again. Perfect for New Year’s Resolutions and meal prep. #vegan #salad #detox #paleo

A creamy smear of black tahini, topped with a crunchy sweet and sour medley of broccoli, herbs, ginger, medjool dates and chili peppers make this a detox salad you’ll turn to time and time again. Perfect for New Year’s Resolutions and meal prep. #vegan #salad #detox #paleo

I made this incredibly flavorsome crunchy broccoli salad for a beautiful “Chrissy” dinner we were invited to. Filled with only the good stuff — including caramel-y Medjool dates! — this salad was a welcome balance to all of the bubbly and flourless chocolate cake we had that day!

I never made this salad before, but my friend requested I make it for the dinner. And, it was just “too easy.” {thankfully!} The trick is to make sure your small broccoli florets are sliced very thinly, so they perfectly soak up the dressing and become easier to digest. The slicing was the most time-consuming bit — however, I had to make enough to feed 15 people, so that is a lot of broccoli.

The original recipe makes enough to serve four, which is perfect for a weeknight dinner. However, I recommend doubling it to have leftovers the next day for lunch as it holds up well, and you’ll definitely be wanting more.

Oh, and the salad is also plated beautifully on a thick smear of black tahini. I 100 percent recommend sourcing the black tahini because it’s so visually stunning, yet the flavor is far from overwhelming. I was surprised that it wasn’t stronger. In fact, it was actually very mild, yet extremely amazing.

Beyond the taste, I didn’t call this a detox broccoli salad for nothing. This super green veggie has a unique combination of the phytonutrients glucoraphanin, gluconasturtiian, and glucobrassicin creating a strong impact on our body’s detoxification system. Studies have also found that the humble, high-in-fiber broccoli is anti-inflammatory, improves eye health, supports skin health and repair, is high in potassium and vitamin C, is calcium rich and has a surprisingly high amount of protein for a plant. Pretty cool, huh? So basically, eat broccoli and become a super human. At least, that’s what I get out of all that science talk.

Now onto the recipe. You’re going to love this one. And, it’ll be the perfect addition to your New Year food prep. Oh and I replaced honey for maple syrup to keep it vegan, added pomegranate arils for beauty and used lime juice instead of lemon because that’s what I had on hand. You’ll see my changes in the recipe below. So, it’s a very close {VEGAN} interpretation of Pete Evans’ delicious salad.

Detox Broccoli Salad

My vegan interpretation of Chef Pete Evans’ Sweet & Sour Broccoli Salad from his book Eat Your Greens

serves 4

INGREDIENTS

3/4 cup extra virgin olive oil

Festive and a visual delight, this broccoli salad is both beautiful and detox-worthy. #vegan #raw #salad #glutenfree #paleo

Festive and a visual delight, this broccoli salad is both beautiful and detox-worthy. #vegan #raw #salad #glutenfree #paleo

1 1/2 tbsp lemon juice

1 1/2 tbsp apple cider vinegar (“with the mother” for amazing gut-health benefits)

1 tbsp maple syrup

1 tsp ginger, grated

1/2 tsp sumac

1 large broccoli, cut into florets and then sliced thinly

1 handful of almonds, toasted and chopped (I used tamari almonds — so yum!)

1 handful coriander (cilantro) leaves, roughly torn

1 handful mint leaves, torn

1 small handful dill fronds

5 medjool dates, pitted and chopped

1-2 long red chilis, halved, deseeded & finely chopped

Sea Salt & Pepper

2-3 tbsp black tahini

DIRECTIONS

  1. In a mason jar with a lid, add the olive oil, lime juice, apple cider vinegar, maple syrup and ginger and shake until well combined.

  2. In a medium-sized mixing bowl, add the broccoli, almonds, sumac, coriander, mint, dill, dates and chillies. Toss to combine.

  3. Season with sea salt and pepper, as desired

  4. Smear black tahini on a beautiful serving platter — preferably white.

  5. Top with broccoli salad. Garnish with pomegranate arils and enjoy!


Let me know how you go when you make this salad. Did you add anything or take anything out? If so, let me know in the comments below. Did you pop your photo on instagram? If so, tag me @pb_n_julie so I can see your stunning creations! And, of course, try to keep all of the ingredients organic to support that beautiful temple of yours! xx, Julie