GF
Serves 2 – 4 as a side salad
One of my sons hated broccoli from the very first time he was given it as a puree during the weaning process. The rest of the family enjoys broccoli so I have gradually worked on getting him to eat broccoli since then. For a while he would only eat it as the tiniest piece I could cut when wrapped completely in, or smothered by, meat. But this salad transformed that and he’ll happily eat the head of a floret now (the leaves of the tree!) with no bribery and no taste smothering. I’m choosing to count that as a massive win and, for now, am quite fine with the stalk part being left on one side of his plate. ..
What you need:
1 head of broccoli
¼ cup of toasted almonds
½ cup of buttermilk
1 tablespoon of mild olive oil
1 tablespoon of white wine vinegar
½ teaspoon of garlic powder
1 tablespoon of fresh parsley, rough chopped
Salt and pepper to taste
What to do:
1. Chop the broccoli into small pieces (about bite-sized) and place in a medium sized bowl. Chop and include the broccoli stalk if you like it or omit it if you do not enjoy it.
2. Roughly chop the toasted almonds (chop each almond into about 2 or 3 pieces) and then add them to the bowl with the broccoli.
3. To make the dressing, in a clean bowl mix together the buttermilk, olive oil, white wine vinegar, garlic powder and parsley with a whisk or fork until well combined.
4. Pour the dressing over the broccoli and almonds and toss together until the broccoli is well covered with the dressing and the almonds are evenly distributed throughout the salad.
5. Serve immediately or store in the fridge for a couple of hours to serve later.
6. Enjoy!
Some, Some and Some 