Eating a salad a day is directly related to higher nutrient levels. Hence, we bring to you again, a recipe which will certainly increase the health quotient in you. 

Don’t toss those stems! Prepare this amazing Brocolli salad and welcome a whole new bowl of nutrient. Broccoli stems are high in fibre and mildly sweet in flavour. Peeled and thinly sliced, they lend a sweet crunch to this salad. They are high in Vitamin K & C, which protects the body from damaging radicals. To preapre this enticing dish, you will need the following:


For Dressing

3 Tbsp. olive oil

3 cloves garlic, minced (1 Tbsp.)

½ cup low-fat mayonnaise

¼ cup low-fat buttermilk

¼ cup fresh flat-leaf parsley,chopped

 1½ Tbsp. fresh chives, minced

1 Tbsp. fresh tarragon, chopped

2 oil-packed anchovy fillets, drained

2 tsp. lemon zest 

2 Tbsp. lemon juice

¼ tsp. salt

¼ tsp. ground pepper 

For Salad

2 heads broccoli (about 13/4 lb.), tops cut into small florets, stems peeled and cut into matchsticks

1 carrot, shredded (1/2 cup)

1 Tbsp. unsalted dry-roasted sunflower seeds

Looking for the process?? Continue to know:

1. To prepare dressing: Combine oil and garlic in a small skillet over low heat. Let sizzle for 1 minute, then transfer to a food processor. Add mayonnaise, buttermilk, parsley, chives, tarragon, lemon zest, lemon juice, salt, and pepper; process until smooth.

2. To prepare salad: Bring a large pot of water to a boil. Place a large bowl of ice water beside the stove. Add broccoli florets to the pot; cook just until bright green and tender-crisp, 1 to 2 minutes. Using a slotted spoon, immediately transfer to the ice water. When cool, drain in a colander and pat dry with a clean kitchen towel.

3. Combine the broccoli florets, broccoli stems, and carrot in a large serving bowl. Add the dressing and toss to coat. Sprinkle with sunflower seeds, and dig in. 





Diabetic Living is the only lifestyle magazine that demonstrates how to live fully each and every day while managing diabetes.