Superfood Green Tabouli
By Teresa Cutter
What's great about it
This recipe is from my cookbook PURELY DELICIOUS and takes around 5 minutes to whip up in the kitchen. The broccoli is full of alkalising, anti-inflammatory and anti-cancer phytonutrients called sulforaphane that work to support optimum health and protect against disease. Pistachios are high in the minerals potassium and magnesium to help nourish the nervous system when under stress. Avocado is heart healthy and anti-inflammatory to the body and can nourish the immune system and reduce symptoms of arthritis and depression. The lime and black pepper help aid digestion and the goji berries add extra antioxidants and a lovely hint of sweetness that I love in this salad.
350 g raw broccoli (1 large head broccoli)
6 spring onion finely sliced
100 g (1 large bunch) parsley, chopped
100 g (1 large bunch) mint, chopped
1 avocado, chopped
20 g (a good handful) pumpkin seeds
50 g (2 good handfuls) pistachio nuts, roughly chopped
100 g baby spinach leaves
Juice from 3 limes or 2 lemons
1 tablespoons cold pressed olive oil or flaxseed oil
30 g (1 handful) goji berries
A generous amount of black pepper + a little sea salt
- Chop the raw broccoli as fine as you can with a large knife. I also use the stalks of the broccoli but trim the tough outer layer before I chop. You can also do this quickly in a food processor.
- Combine the raw broccoli in a large bowl with the spring onion, parsley, mint, avocado, pumpkin seed, pistachio, spinach, lemon, olive oil, goji, black pepper and a little sea salt.
- Mix well until combined.
- Taste and adjust if necessary.
- Divide between serving bowls and enjoy.
Notes and Inspiration
Add a few handfuls of raw green sprouts.
This salad keeps really well for a few days in the fridge and is delicious served as a main course salad or as a side to pan roasted barramundi or salmon.