This post contains affiliate links. Click here to see what that means!
That being said, we only promote authors, products, and services that we wholeheartedly stand by!
Before I went Paleo, pretty much the only way you could get me to eat broccoli was to drench it in ranch dressing or cheese. But “getting healthy” opened my eyes to a whole new world of vegetable dishes. And I do mean world.
What’s kept me going on the autoimmune protocol for the past few years has been my passion for adapting ethnic dishes from all over the globe – or better yet, finding ones that don’t need to be adapted! – to keep things interesting. This particular broccoli salad, served raw and cold, is an adaptation of a Moroccan recipe using tomatoes, peppers, and cream. My version adds carrots and coconut and gets just a hint of heat from ginger.
- Combine all ingredients in a large bowl and refrigerate at least 30 minutes to let the flavors meld before serving.