This salad will change your perception of salads, because it’s anything but boring. It’s filled with amazing goodness from the broccoli, avocado and rocket (arugula) and the delicious strawberry mint dressing. The avocado and broccoli are so completely different in texture and taste,which makes this salad both crunchy and creamy at the same time. The true hero of this dish, however, is the strawberry mint dressing. The strawberries are not only heavenly sweet, they also add valuable antioxidants to the salad. Antioxidants help protect the body from free radicals, which destroy our cell from within our body. By fighting free radicals, antioxidants help prevent chronic diseases and keep our body and also our skin healthy. The sweetness of the strawberries is underlined by the freshness of the mint leaves. Together, they make the most exciting dressing you’ll ever eat. I promise, it tastes incredible. It also makes the dressing heavenly creamy so you won’t miss cheese at all. As I mentioned, the broccoli gives this salad a crunchy texture, but it also adds a variety of vitamins and minerals to the summer dish. Broccoli has amazing health benefits. One of them is related to the unique fibers that broccoli contains. The fiber binds a certain „bile acids“ which can form cholesterol, thus broccoli can decrease cholesterol levels. Broccoli is also one of the best sources of vitamin C, containing 100% of the required amount in just one cup. You’ll also get 100% of the daily intake of vitamin K, which is important for a healthy bones. Besides strengthening your immune system and bones, it also contains a high level of potassium, which is essential for a healthy heart and a normal ranged blood pressure.
I guess it’s safe to say that broccoli is one of the healthiest vegetables on the planet, and a good reason to make this salad as soon as possible.
For the strawberry mint dressing:
– 1/2 cup (100g) strawberries
– 1 tbsp apple cider vinegar
– 2 tbsp extra-virgin olive oil
– 2 tbsp chopped fresh mint (about a handful leaves)
– 1 tsp honey or agave if vegan
– salt and pepper
Start by washing and drying the broccoli, then cut it into bite-sized pieces. Steam or boil them for about 3 minutes until they are a little softer but still very crunchy. Take them out of the steamer or saucepan and set aside to cool.
Cut the avocados in half and remove the flesh with a spoon. Remove the stone and cut the flesh into bite-sized pieces. Then put them into a large salad bowl.
Wash and dry the arugula and add it to the avocado.
Remove the pomegranate kernels from the fruit and add about a handful to the bowl, and safe some for decoration.
Wash and cut the cherry tomatoes in half and combine them with the other ingredients in the salad bowl.
For the dressing simply add all the ingredients to a blender or food processor and blend until you have a heavenly creamy salad sauce.
Finally add the broccoli to the salad, pour the dressing on top and sprinkle with some pomegranate seeds.