Caveman Cuisine: Roast Broccoli Salad

Don't let goiterogens get you down! By roasting broccoli before tossing it on your salad you'll keep your thyroid happy while creating an entirely new taste sensation!


2 cups fresh broccoli florets
2 tbsp coconut oil
3 cups organic mixed greens
Sliced red onion
Sliced cucumber
1 small carrot (shredded)
2 tbsp lemon juice
Pinch sea salt
Fresh ground black pepper
1/2 Hass avocado (sliced)
2 tbsp cultured sour cream
1 tbsp Sriracha chili sauce


Put your broccoli on the roasting pan and toss with coconut oil.  Sprinkle with sea salt and black pepper and put in an oven preheated to 350 degrees.  The broccoli will take ~20minutes to cook, so you can use this time to prepare the rest of your salad.

Fill a large bowl with salad greens.  Top the greens with carrots, onions, cucumber, and avocado.  Sprinkle the salad with lemon juice.  When the broccoli is ready, add it to your salad and dress with a drizzle of sour cream and Sriracha.

Yield: A bountiful bowl of benign brassica
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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