Broccoli Cucumber Salad
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This Cold salad perfect to beat the scorching heat of the summers. This salad is an inspiration from the book "The taste of well-being" written by the Sadhguru. He is not only the inspiration but also a great chef. The well thought recipes are soul food to detox and rejuvenate.
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Ingredients
- 1 cup Broccoli florets
- 1 cup Cucumber
- 1/4 cup Green Bell pepper
- 8 Cherry tomatoes
For dressing
- 10-15 Mint leaves fresh
- 2 tbsp Olive oil extra virgin
- 1 tsp black pepper freshly crushed
- 1 tbsp Lemon juice
- Salt to taste
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Instructions
- Clean and cut broccoli into small florets. Heat the water in the pan and when water starts boiling add the florets.
- Remove it within 1 minute and put the florets into cold water otherwise broccoli will cook more in its own heat and will become mushy.
- Peel, Deseed and dice the cucumber into small cubes.
- Cut cherry tomatoes into two halfs. Cut green bell pepper into small cubes.
- To prepare dressing crush black pepper in mortar and pestle, add the fresh mint leaves and crush them too.
- Add olive oil, salt and lemon juice.
- Pour this dressing on the salad. Keep it in the fridge and serve cold during the lunch time.
Notes
- Don’t boil broccoli too much.
- Once it becomes little soft remove from hot water and put in cold water, add few ice cubes to the water otherwise broccoli will blanch in its own heat.
Recipe Nutrition
Calories: 117 kcal | Carbohydrates: 21 g | Protein: 6 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.5 g | Monounsaturated Fat: 2 g | Sodium: 302 mg | Potassium: 936 mg | Fiber: 7 g | Sugar: 8 g | Vitamin A: 1965 IU | Vitamin C: 155 mg | Calcium: 122 mg | Iron: 3 mg
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