I take the making of my salads and the eating of my salads very seriously. Just as seriously as I take the making of my daily coffee and the taking of that very first sip. It's important stuff. It can make or break my day.
When it comes to tabbouli - It needs to stuffed full of parsley and so full of lemon that it makes my cheeks draw in. No exceptions.
What I love about this salad.....no grain in sight.
The added bonus.....you get to use up the delicious, nutritious and rarely loved broccoli stalks that seem to get tossed to the side.
1 large broccoli | 2 tomatoes, finely chopped | 1 bunch of parsley, finely chopped | 4 spring onions, thinly sliced | 2 tbsp chia seeds | 1 cloves of garlic, minced | good pinch of sea salt + cracked pepper | juice of a lemon | 125ml (1/2 cup) olive oil
- Place the broccoli in a food processor and pulse until the size of rice grains.
- Transfer to a bowl and add the tomato, parsley, spring onion and chia seeds and toss to combine.
- In a separate bowl, mix together the garlic, lemon juice and oil and season well. Pour over the broccoli mixture and gently toss to combine.
Note: Have a normal, healthy thyroid? Then ignore the following.
However, if you're like me and have what professionals call a "dicky" thyroid, you may be aware of how certain substances found in goitrogen vegetables (which includes broccoli) can affect your already lethargic thyroid. This includes hindering its ability to absorb iodine which slows it down even more and in turn, enlarges it.
I personally have no intention of removing broccoli or these foods from my diet as the nutrients they pack are way too beneficial for me, however I rectify the situation simply by cooking the broccoli.
So for this dish, I simply sauteed the broccoli with a little coconut oil. Voila!