Coconut And Broccoli Salad

Oh Broccoli! You’re one of a kind.  Broccoli is such a dramatic food. It’s versatile too. You can see broccoli as a main ingredient like the recipe today or broccoli can take a backseat to be just a component in your meal. Either way, it’s a very delicious choice because of all of its amazing properties. I love to introduce fresh broccoli to toddlers by steaming it to get them used to the flavor. It has so many good vitamins. I often like to serve broccoli almost raw because the texture and smell tends to be more favorable. However, I find roasted broccoli delicious. Not everyone does though. I think it’s great to try broccoli as many ways as you can and see how your family likes it. Have you ever had broccoli stuffed into chicken or how about broccoli and cheese soup? All are excellent uses with this great vegetable that can be a great go to for a potluck or a salad too.

Broccoli has a very large healthy component list. If Broccoli could talk, it would be one of the more boastful. Around 20 different vitamins and minerals make up these little trees. Some of the top items are vitamin K and vitamin C along with chromium, folate and fiber. All of which help our bodies function the best they can.                                          (For more of a complete list, check out this website: www.whfoods.com.)                                                                                                                              

One of the ingredients I love pairing with broccoli is coconut milk and shredded coconut. I love coconut because of all the extra good stuff it has too. Coconut milk is very B vitamin heavy among other vitamins too. The top couple of nutrients in coconut milk are vitamins such as B1, B3, B5, B6, vitamin C and vitamin E along with minerals like iron, magnesium and calcium. All of which we need in significant quantities to maintain healthy bodies. You’ll love how this broccoli salad recipe I have for you really hits the spot. I like to eat this salad as a main meal, but you can serve it up as a healthy delicious side dish too. For the dressing in this salad we substitute peanut butter with a delicious product made from sunflower seeds called sunbutter. I pulled this salad together with the use of sunflower seeds and add protein with garbanzo beans. You’ll also find copious amounts of folate, manganese, iron and zinc.  This is an easy salad that is a great 30 minute meal which  if you plan for it, you can pull together in even less time. Enjoy!

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Broccoli And Coconut Salad

A high fiber salad loaded with healthy vitamins and tons of flavor. 

Servings 4 people

Chef Julie Chef Julie

Ingredients

Dressing

• 2 cups sunbutter
• 1 can coconut milk approx. 14-15oz
• 1 tsp kosher salt

Salad

• 6 cups broccoli
• 3 cups garbanzo beans
• 1/2 cup shredded coconut milk
• 1/2 cup sunflower seeds
• 1/3 cup shredded carrots

Instructions

1. Preheat oven to 400 degrees

2. Prepare a pot with 3 cups boiling water. Drop in the broccoli in the boiling water and let it go for 3 minutes and then drain. Rinse with cold water briefly. 

3. Lay out the garbanzo beans on a sheet pan and bake for 10 minutes in the oven at 400 degrees

4. Prepare the dressing by mixing the sunbutter, salt and coconut milk in a large bowl

5. Into the dressing, add the cooked broccoli, the beans, coconut, carrot and sprinkle with the seeds.

6. Enjoy this salad warm or chilled

This recipe and images are my own. This post contains just a few affiliate links that help sustain this website and pay for groceries.