Broccoli, Carrot and a lot to bite Salad

I don’t go out for food too often (excluding sushi*)for the simple reason of too often leaving disappointed. I don’t mean to say that the food is bad, but there is always something I would have done differently for myself, an extra handful of this, a little bit less of that, the carrot shredded not sliced because that’s how I like it best even if it doesn’t look too pretty on the plate, etc. Plus, I usually have to go for a salad and it’s surprisingly easy to mess one up, quite often the case in places where the focus is on pasta or fish. Yet it’s equally easy to make it really nice and even exciting, a point which I’ve been trying to prove this week which my flatmate and I have declared The Salad Week.

There is one place I can think of that makes really good salads, which often end up being the highlight of the day when my mom takes me shopping and we go there to eat, too tired to cook at home. There, they chop everything together, which is an awesome technique, since you don’t get those huge leaves of salad next to minute pieces of whatever else there is. They make this carrot-apple-broccoli mix called “Veggie Power”; there is some gouda involved but I’ve swapped chickpeas for it here.


Veggie Salad

Broccoli, Carrot and a lot to bite Salad


(makes enough for 2)


1 cup broccoli florets1 large-ish carrot

1 small apple

2-3 cups mixed greens (with some arugula, preferably)

¼ cup chickpeas (canned)

¼ cup sunflower seeds

¼ cup walnuts

3-4 tbsp dried cranberry

for the vinaigrette:

1 tbsp agave

2 tsp olive oil

2 tsp lemon juice

1 tsp apple cider vinegar

1 tsp grainy mustard, heaped

a fat pinch of pepper

How to:

Steam or boil the broccoli for 3 minutes, or until they are as tender as you like them.

Shred the carrot and the apple. Place in a large bowl.

Wash the greens and chop them into messy stripes. Chop the walnuts. Add everything, the seeds, chickpeas and cranberries as well, to the bowl.

Drain the broccoli and cool down in some cold water. Add to the rest of the ingredients.

In a jar, combine all the vinaigrette ingredients, shake to combine, taste. It might need some extra oil or agave, depending on your preference.

Add the dressing to the veggies and mix, divide between two plates, serve. Despite the apple being present, it should keep well for maybe 2 days in the fridge, the lemon juice being of help here.