The classic Caesar salad gets a high-fiber reboot from Veggiekins creator and recipe developer Remy Park. Her secret is mixing broccoli right into the romaine as the salad's base. While vegetables of all types are great sources of fiber, broccoli offers double the amount of fiber—which supports a healthy digestive system—that you'll get from romaine lettuce. Broccoli is also full of antioxidants, which help lower inflammation. According to Tracey Lockwood Beckerman, RD, broccoli is a cruciferous vegetable associated with a decreased risk of heart disease.
A dietitian's guide to eating for inflammation:
Another wildcard ingredient in Park's high-fiber broccoli Caesar salad recipe is pea shoots, which give it a sweet, slightly grassy taste that's so emblematic of spring. The best part? Neither one of these tweaks make the salad any more difficult to make. In fact, it only takes 10 minutes to throw it all together.
Broccoli Caesar salad
Makes 3 to 4 servings
1 large head of broccoli, chopped into bite-sized florets and stems thinly sliced
2 hearts of romaine lettuce
Pea shoots, sprouts, or other green of choice
1 batch vegan caesar salad dressing
1/2 fresh lemon
Vegan parmesan, homemade or store-bought, to garnish
1. First prepare a large bowl, and fill it with cold water and a handful of ice cubes. Place clean and prepared broccoli florets into the bowl and submerge. Let sit while you prepare the dressing.
2. Prepare romaine hearts by slicing into bite sized pieces and toss into a large mixing bowl. Drain and pat dry broccoli, and add to the romaine bowl.
3. Add dressing, and using your hands, massage the dressing into the salad. Toss in sprouts or other delicate green of choice and gently toss again to coat.
4. To serve, grate or sprinkle a generous amount of vegan parmesan on top, extra fresh cracked black pepper and a side of fresh lemon wedge.
Watch the video below for another delicious salad recipe:
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