Ingredients
- 1 1/2 lb. broccoli (with stems)
- 1 large apple
- 2–3 cups mixed greens (not too many, the broccoli is the focus of this salad)
- 3 Tbsp. brown mustard (AIP stage 1 reintro)
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. raw honey
- sea salt, to taste
- black pepper, to taste (AIP stage 1 reintro)
- 1/3 cup raisins
- 1/4 tsp. sea salt
Instructions
- Chop the broccoli into medium sized florets (not too small); peel & slice the stems like water chestnuts. Steam the broccoli for just 2 minutes (enough to brighten, without losing the crunch). Immerse broccoli immediately in cold water until cooled, drain thoroughly and then pat dry with a towel (otherwise the florets hold water which dilutes the dressing.)
- Core & slice apple thinly, and add to a large bowl, along with broccoli and mixed greens.
- In a bowl or liquid measuring cup, whisk together the dressing ingredients (mustard, olive oil, apple cider vinegar, honey, salt and pepper.) Taste and add more of any of the ingredients, to your preference.
- Pour dressing over the salad, toss to blend & refrigerate 30 minutes.
- In a small bowl, toss the raisins with the final 1/4 teaspoon sea salt.
- Portion into bowls & top with the salted raisins.
Notes
- AIP Note: If you’re on the Paleo Autoimmune Protocol (AIP), you should know that mustard is a seed-based spice and black pepper is a fruit-based spice. These spices are Stage 1 reintroductions (the foods considered least likely to be problematic). The recommendation is to eliminate them for 30 days and then reintroduce. However, if you’re still in the elimination phase, just substitute your favorite AIP-friendly herb.
- Prep Time: 40 minutes
- Cook Time: 2 minutes
- Category: Side Dishes
- Method: Stovetop