Broccoli’s ready to please. Steam or stir-fry it, roast or boil it, bake it in casseroles, or just eat it raw — broccoli rewards you, no matter the method. In a one-cup serving, this nutritional powerhouse boasts 200 percent of your recommended daily allowance of Vitamin C, a good dose of Vitamin A, riboflavin, calcium, and fiber — and contains just 40 calories. It has even been proven to help protect against cataracts, stroke, and many kinds of cancer.
A simple light salad that will accompany any summer meal beautifully.
3 stalks broccoli
1/2 cup yellow bell peppers, chopped
1/2 cup carrots, cut into matchsticks
1/3 cup cherries, halved and pitted
1/2 cup sunflower seeds
1/2 cup lemon juice
1/4 cup olive oil
garlic power, to taste or 1 clove garlic, minced
salt and pepper, to taste
Prep the broccoli crowns and stems: Cut the crowns away from the large stems of the broccoli. Break the crown up into bite-sized florets. Rinse the broccoli florets thoroughly.
Peel and discard the thick outer skin of the stems. Slice the stems or cut them into quarters lengthwise.
Bring steamer water to a boil: Place 3/4 to 1 inch of water in a saucepan with a steamer and bring to a boil.
Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 30 seconds to 2 minutes.
Remove from pan and place into a large bowl full of ice to cool.
In small bowl, whisk together lemon juice, olive oil, garlic powder, salt, and pepper.
Add next 4 ingredients. into the bowl with broccoli.
Pour mixture over the broccoli and mix and let sit at room temperature for at least 1 hour.
The secret to this recipe is that it gets better the longer it sits.