MEL × RIVERBEND: 10 minute creamy broccoli & carrot salad
RECIPE SPONSORED BY RIVERBEND GARDENS
Fall veg at it's best
These days, I waltz between the desire to have a hot soup and fall into hibernation and flood my body with beautiful raw produce. Today, I took a penchant for the later and decided there was still time for a good ol' raw salad before the season is out.
Broccoli & carrots (and most other root veg) are abundant during this part of the year and they overflow the tables of our local farmer's market. So I figured, why not experience them at their best one last time before everything becomes either pickled, cooked or fermented for the winter season.
TZATZIKI: A creamy dressing worthy of the MEDITERRANEAN
I'll admit I'm having a bit a of a love affair with dairy these days, and this recipe is no exception. The plain yogurt and raw garlic add a delightful tanginess to this otherwise banal salad. It's just so luscious I was tempted to lick the sauce container instead of rinsing it off like a decent adult human being.
When mixed with the sweet carrots, the crunchy broccoli, the tart cranberries & the pungent shallots, it's a match made in heaven. Just the perfect amount of every flavor with every bite being slightly different than the last.
1 medium broccoli
6 medium carrots
1/2 C pumpkin seeds
1/2 C dried cranberries
1 french shallot
1 C Greek yogurt
2 cloves garlic
1 Lebanese cucumber
1 pinch of salt
10 MIN PREP
Mince your garlic & cucumber
Mix them with yogourt & salt and let sit until you're ready to eat so the flavors can develop.
Chop your veggies into bite-size pieces, and layer them into jars (or a large bowl).
Layer on minced shallow, pumpkin seeds & cranberries.
Serve with half the creamy tzatziki sauce.