Chilled Citrus-Broccoli Salad
- 21 ⁄2 teaspoons coarse sea salt
- 2 large heads broccoli, florets separated, stalks peeled and sliced thinly
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon agave nectar
- 1 teaspoon chopped fresh basil
- 3 cloves garlic, minced
- 9 tablespoons extra-virgin olive oil
Instructions:
If you’re looking for a nutrient-dense vegetable to help you load up on vitamin C (twice as much as an orange), calcium (as much as milk), and other antioxidants, make sure you eat your broccoli. This salad is a good place to start getting your fill.
- In a large pot over high heat, bring 3 quarts of water to a boil, add 2 teaspoons of salt, and dissolve. Remove pot from heat, add the broccoli for one minute, until bright green, and drain.
- In a blender, make the marinade by combining the orange juice, lime juice, lemon juice, agave nectar, basil, garlic, and 1⁄2 teaspoon salt. Blend while slowly pouring in the olive oil.
- Place the broccoli in a large bowl and add the marinade. With clean hands, massage the broccoli for 3 to 5 minutes, thoroughly coating it with the marinade. Cover and chill for at least 30 minutes, or overnight.
- Serve cold.