Loaded Broccoli Salad with Toasted Seeds
More broccoli! As you can see, I put broccoli in a huge portion of my meals. The fiber, nutrients and vitamins broccoli provides are potently perfect. Toasted seeds, red onion, and Parmesan cheese add a unique twist to this green and glorious salad.
Serves: 4
Container: you will need 4 airtight containers
Time: approximately 20 minutes
Nutritional info per serving:
- Calories: 195
- Fat: 14 grams
- Protein: 11 grams
- Carbs: 12 grams
Ingredients:
- Olive oil
- 1 large head of broccoli, stalk removed, cut into florets
- ¼ red onion, finely chopped
- 2 tbsp. pumpkin seeds
- 2 tbsp. sunflower seeds
- 3 tbsp. grated Parmesan cheese
- Salt and pepper, to taste
Method:
- Drizzle some olive oil into a frying pan and place over a medium heat.
- Add the broccoli and sauté for a few minutes.
- Pour a few tablespoons of water into the pan and immediately place a lid on top to trap the steam, this will steam the broccoli.
- Once the water has evaporated and the broccoli is cooked but still has a “bite”, add the red onion, pumpkin seeds and sunflower seeds, continue cooking for about 1 minute until the seeds are gently toasted.
- Divide the broccoli mixture between your 4 containers and sprinkle the Parmesan over each one.
- Finish with a sprinkle of salt and pepper and a little drizzle of olive oil.
- Cover and place into the fridge until needed!
