Broccoli and Red Pepper Salad

Broccoli is one of my favorite vegetables, though I don't discriminate. I love them all! Not only is it delicious, but it's also super healthy. 
* If steamed, it can lower your cholesterol. 
* It also has detoxifying properties. 
* It has Vitamin A and Vitamin K in it, and may even help you rebuild Vitamin D. 
* It is high in flavonoids and lessens the impact of allergy-related substances on our bodies. 

The colors give it a Christmas feel! 

So for these reasons and more, you really should try to make broccoli a part of your diet. Another great thing about broccoli is that you can enjoy it steamed, which is the healthiest way. A lot of vegetables don't taste so great steamed. For example, I hate steamed brussels sprouts but adore them roasted. Steaming helps retain the vitamins and minerals in the vegetable and usually means we have a healthier dish on our hands as it hasn't been doused in oil. 


This cold salad doesn't really involve any cooking, just assembling. All the better for the summer! 


Ingredients:
1 lb broccoli
1/2 jar roasted red bell peppers
handful roasted almonds 
basic vinaigrette dressing*


*My basic vinaigrette includes equal amounts lemon juice and olive oil, a teaspoon mustard, a splash of balsamic vinegar, 2 minced garlic cloves, salt and pepper. But use any variation you like. 


Directions: Steam the broccoli until cooked but still crisp. The stem should make a snapping sound when broken in half and should be bright green. You don't want to oversteam the broccoli as mushy broccoli is gross. It should only take like 8 minutes. Slice the broccoli, roasted red bell peppers and almonds and add all to a mixing bowl. Dress the salad with your homemade vinaigrette dressing. Allow salad to sit for a bit before serving (the broccoli will absorb the flavors better). 


I served this with a side of quinoa and a mug of soup. A super easy, super delicious summer dinner.