Here’s a terrific no fuss recipe to take to work….or anywhere for that matter. My version of Tabouli takes around 5 minutes to whip up in the kitchen and it keeps really well in a lunch box until you are ready to enjoy. Any leftovers can be devoured as a side to pan roasted barramundi or king salmon then drizzled with extra lime or lemon.
What’s good about it:
Basically, this tabouli rocks !
The broccoli is full of alkalinising, anti-inflamatory and anti-cancer phytonutrients called sulforaphane that work to support optimum health and protect against disease. Pistachios are high in the minerals potassium and magnesium to help nourish the nervous system when under stress. Avocado is heart healthy and anti-inflammatory to the body and can nourish the immune system and reduce symptoms of arthritis and depression. The lime and black pepper helps aid digestion and the goji berries add extra antioxidants and a lovely hint of sweetness that I love in this salad.
Time it takes: 5 minutes
350 g raw broccoli ( 1 large head broccoli)
6 spring onion finely sliced
100 g (1 large bunch) parsley, chopped
100 g (1 large bunch) mint, chopped
1/2 avocado, chopped
20 g ( a good handful) pumpkin seeds
50 g (2 good handfuls) pistachio nuts, roughly chopped
100 g baby spinach leaves
Juice from 3 limes or 2 lemons
1 tablespoons cold pressed olive oil or flaxseed oil
30 g (1 handful) goj berries
A generous amount of black pepper + a little sea salt
Chop the raw broccoli as fine as you can with a large knife. I also use the stalks of the broccoli, but trim the tough outer layer before I chop. You can also do this quickly in a food processor.
Combine the raw broccoli in a large bowl with the spring onion, parsley, mint, avocado, pumpkin seed, pistachio, spinach, lemon, olive oil, goji, black pepper and a little sea salt.
Mix well until combined.
Taste and adjust if necessary.
Divide between serving bowls and enjoy.
Add 1 – 2 tablespoons of pomegranate molasses to the dressing – it’s delicious.!
Add a few handfuls of raw green sprouts.
Add 1 -2 teaspoons Chia seeds for added omega 3 and fibre.
Nutrition per serve:
Protein: 10.3 g g
Carbs 5.6 g
Total fat: 15.9 g
Saturated: 2.3 g
Potassium: 1020 mg
Iron: 6.1 mg
Fibre: 9.6 g
By Teresa Cutter - The Healthy Chef