This Lemony Broccoli Salad is the perfect way to detox and restart after you’ve indulged a little too much!
Heads up! I originally published the recipe for this Lemony Broccoli Salad in January 2013. Photographs have been updated.
It’s okay if you feel like you need to hit the restart button after the holidays. I know I do. A few too many heavy foods, too much sugar, not enough activity. This salad is helping me with that. Starting over. I’m all about fresh starts.
I’m calling it a Restart Salad. Really, it’s a Lemony Broccoli Salad and it’s full of nutrient-dense foods that will help your body detox. Raw broccoli, seeds, raw garlic, lemon, olive oil, turmeric. These are all foods that will help promote the flushing out of toxins our bodies so desperately need this time of year.
So you all know my husband Tim isn’t the biggest vegetable guy. He’s come a long way since we got married, but it’s been work getting him to eat more vegetables. Mostly, for him to enjoy them they have to be roasted or cooked in a stir-fry. You won’t find him munching on raw veggies very often. At a party, he’s not the guy you’ll see at the vegetable tray.I had to work some magic to get him to try this salad. I pleaded with him and he finally agreed to try one bite. He ended up finishing the bowl. As he was eating it, he looked at me accusingly and said, “The only reason this tastes good is because of the dressing. Vegetables are not good plain.”
I don’t care if it took a tangy lemon dressing for him to eat this salad, because I’ve never seen him eat raw broccoli before. In my book, that’s a win.Print
Lemony Broccoli Salad
A perfect salad for kicking off the New Year right, this Lemony Broccoli Salad (AKA Restart Salad) is full of nutrient-dense foods that will help detox your body. Make it vegan by using maple syrup instead of the raw honey.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
For the Salad
- 2 cups chopped broccoli florets (from one small head)
- 1 small red bell pepper, diced
- 1 apple, diced
- 1 avocado, diced (optional)
- 1/4 cup sunflower or pumpkin seeds
- 1/4 cup raisins (optional)
For the Dressing
- 1/2 teaspoon minced garlic
- 1/2 teaspoon turmeric
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons vegan mayo or good-quality real mayo (I used Earth Balance Mindful Mayo with olive oil)
- 2–3 tablespoons raw honey
- juice and zest from one small lemon
- Combine all dressing ingredients in a small bowl and whisk together well.
- In a medium bowl, combine all salad ingredients. Drizzle the dressing on top and stir to combine. Enjoy!
*The recipe was doubled for the photographs in this post.
- Serving Size: 1/4 of salad
You’ll notice I called the avocado and raisins optional. Tim said he prefers the salad without those contrasting textures, but I really like them. It’s up to you if you include them or not. Have a great week!
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If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!