Summer Green Salad (Vegan)

Summer is the perfect time to eat healthy with the wealth of fresh food around. There’s nothing quite like a hot summers day that ends with a meal of fresh baked whole wheat bread and a tasty summer salad.

This salad has the delicious crunch of almonds offset by the sweetness of the goji berries and the health benefits of broccoli. This is the prefect salad to take to a BBQ or swim party as the flavours are best when left to marinate.

Goji Berries are also a rich source of both selenium and germanium and have hence been used in a number of clinical trials involving cancer patients. When given to patients undergoing chemotherapy, the berries conferred significant protection for the liver. In Oriental medicine, they are said to correct chi deficiency, meaning that people with low energy, insomnia, heart palpitations, and even anxiety are more comfortable after consuming goji berries. The berries have 18 amino acids (higher than bee pollen) and 21 trace minerals, linoleic acid, and more beta-carotene than carrots.

Broccoli is a rich source of vitamin A, which is good for growth and the repair of body tissues. It is also brimming with vitamin K, which is important for normal blood clotting and healthy bones. But it’s broccoli’s cancer-combating powers that make it something of a nutritional show-stopper. When experts at the World Cancer Research Fund reviewed 206 studies on humans and 22 studies on animals, they found persuasive evidence that broccoli lowered the risk of tumours in the stomach, lungs, oesophagus, pancreas, colon and the lining of the uterus.

 

Summer green salad

Ingredients

  • 1 head broccoli
  • 1 clove garlic (Pureed)
  • Sea salt
  • 1 tomato
  • 1 sweet pepper
  • 1 tbsp almonds
  • 1 tbsp goji
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1 tbsp balsamic or apple vinegar
  • 1 tbsp olive oil

 

Instructions

Dressing:

Place the sea salt and garlic in bowl. Stir in the garlic puree.

Add honey, garlic, salt, vinegar, lemon juice and oil.

 

Cut the broccoli into small florets, discarding the stems, and pour the sauce over making sure all is coated. Leave to marinate for at least 20-30 minutes

Add chopped tomatoes, peppers, almonds, goji. Mix together well. Serve.

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