Micro Broccoli Superfood Salad

This vibrant salad is a nutritional powerhouse, packed with micro broccoli's tender florets, crunchy red cabbage, and sweet red onion. The zesty apple cider vinegar dressing brings it all together for a refreshing and satisfying meal.

The history of micro broccoli is a tale of horticultural innovation and culinary exploration. In the 1990s, scientists sought to create a more nutritious and compact form of broccoli, resulting in the development of microgreens. These tiny seedlings, harvested within a week or two of germination, possess an impressive concentration of nutrients, including vitamins, minerals, and antioxidants. Micro broccoli emerged as a particularly promising variety, boasting a delicate flavor and remarkable nutritional profile.

Prep time: 10 | Cook time: 0 | Serves: 2

Ingredients

• 1 cup micro broccoli florets
• 1/2 cup red cabbage, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the micro broccoli, red cabbage, red onion, pumpkin seeds, and sunflower seeds.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately.

Why It Works

• Micro broccoli's intense flavor stands out in this salad, providing a peppery contrast to the sweetness of the red cabbage and onion.
• Red cabbage adds a vibrant color and crunchy texture to the salad, while providing essential vitamins and minerals.
• Red onion's sharp and slightly sweet flavor complements the broccoli and cabbage, adding a welcome complexity to the dish.
• Pumpkin and sunflower seeds provide a nutty crunch and a boost of healthy fats and protein.
• The apple cider vinegar dressing adds a tangy and refreshing element to the salad, balancing out the flavors of the vegetables.