Broccoli Salad

SERVES:  12
PREP TIME:  20 MINUTES
TOTAL TIME:  1 HOUR
CALORIES PER SERVING: 94
CARBS PER SERVING: 6g
FAT PER SERVING: 6g
PROTEIN PER SERVING: 2g

INGREDIENTS

  • 4 cup chopped, Broccoli, raw
  • 2 cup, Chopped Red Onion
  • 2 cup chopped, Celery, raw
  • 12 ounces, Shredded Carrots
  • 2 cup, Green, Raw, Fresh Cabbage

DRESSING

  • 4 tablespoon, Vinegar, Apple Cider
  • 2 tbsp ground black pepper
  • 2 tbsp sea salt
  • 4 tsp, Whole Grain Dijon Mustard
  • 6 tablespoon, Avocado Mayo (Primal Kitchen or Homemade)

Chop all ingredients up and mix well in a large bowl.

In a separate bowl, mix all dressing ingredients together until combined and fold into vegetable mixture. You can eat immediately or let it sit in the fridge for 1 hour to absorb more flavors.

Add-On Options:

1 Cup of Walnuts; Chopped – Adds 0.5g Carbs | 3g Fat | 0.5g Proteins
1 Cup Shredded Parmesan Cheese – Adds 1g Carbs | 9g Fat | 4g Proteins
1 Cup Pomegranates – Adds 4g Carbs | 0g Fat | 0.5g Proteins
1 Cup Red Grapes; Sliced – Adds 3g Carbs | 0g Fat | 0g Proteins
6 pieces of Bacon; Diced – Adds 0g Carbs | 2g Fat | 1g Proteins

How does broccoli lower estrogen?
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One of the best ways to blockĀ estrogenĀ is by eating cruciferous vegetables. These vegetables have a high level of phytochemicals and work to blockĀ estrogenĀ production. Cruciferous vegetables can be cooked in a number of ways. Some of them, includingĀ broccoliĀ and cauliflower, taste good raw.

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