Recipe: Curried Broccoli Raisin Salad
When my youngest niece was about 6 years old, I got a chance to babysit for the evening, which included making supper for her. I kept it simple, not being sure what 6-year olds eat these days. I did know that I should include at least one green veggie, so I steamed up some healthful broccoli and offered it to her.
She picked up the florets one by one and chomped the tops off, leaving the stalks on her plate. When asked why she only ate half of the broccoli, she said “Aunt Laura! I only like the tree branches, not the trunks!”.
Whether you are a branch-eater or enjoy the whole tree, I’ve got a fantastic summer broccoli recipe for you. It’s easy to make; tastes exotic and fresh; and avoids the use of mayo that is so common in many other summer salads.
2 heads broccoli
1/2 c finely chopped red onion
1/3 c golden raisins
1/3 c brown raisins
1/2 c roasted sunflower seeds
1/3 c olive oil
2 T white or rice wine vinegar
1T “Hurricane Curry” seasoning blend by Your Spice of Life*
½ t sea salt
* or substitute 1T curry powder, and freshly ground black pepper to taste
- Wash broccoli thoroughly.
- Cut off most of the stalk and dice it.
- Cut the head into small florets.
- Steam broccoli for 2-3 minutes, then rinse under cold water.
- Place in a large bowl.
- Add the onion and raisins.
- In a small bowl, combine the oil, vinegar, spice and salt to make the dressing.
- Add dressing to broccoli and toss well. Taste for seasoning.
- Refrigerate at least an hour to allow flavors to meld.
- Add in the roasted sunflower seeds right before serving.