I recently posted that I wasn’t a fan of raw broccoli. A few days later after making that statement, I made a raw broccoli salad. Crunky or not, I went with it and I liked it. I guess that means that I’m fickle and to take what I say with a grain of salt. Whatever, a girl has the right to change her mind!
This salad is crunchy from all the raw vegetables and toasted pecans and sweet-tart from the Granny Smith and the dried cranberries. The feta adds the salt and the lemon and yogurt add tang. It’s kind of like a Waldorf Salad, but much more colourful. Plus, it’s easy to whip up and downright healthy to boot. What’s not to love?
Want more raw? Then check out my latest post for Food Network Canada where I review Gorilla Food, a raw, vegan, organic cafe in downtown Vancouver. The owner/chef used to be the personal chef for Beastie Boy, Mike D and the food is totally delicious and uber-healthy in a very tasty way.
raw vegetable salad with yogurt-feta dressing
1 head of broccoli, torn into florets and then chopped relatively small + stalks peeled and sliced
1 carrot, diced
1/2 orange pepper (red, yellow or green would be fine too)
1/4 red onion, finely diced
1 Granny Smith apple, diced
3 T plain yogurt
3 T crumbled feta cheese
juice & zest of 1/2 lemon
1 garlic clove, minced
freshly ground pepper
2 T dried cranberries
3 T toasted chopped pecans
In a serving bowl, combine the first 4 ingredients, broccoli through apple. In a small bowl, mix together the yogurt, feta, lemon juice & zest, garlic and pepper to create a dressing. Taste and adjust ingredients, if needed. Toss dressing with vegetables and sprinkle with cranberries and pecans.