This tasty recipe gets its flavour from a knockout vinaigrette of olive oil, vinegar, lemon juice and lemon zest that come together as a tangy and nutritious side dish.
The sunflower seeds provide a broad range of minerals, including copper, iron, magnesium, manganese, phosphorus, selenium and zinc, as well as folate and vitamins B1 and B6.
The fresh parsley provides a massive dose of folate, iron and vitamins A, C and K, while the broccoli fills in the vitamin B5 and potassium.
Scorecard
- Diet Quality Score = 60%
- Satiety Index Score = 32%
- Protein % = 12%
- P:E ratio = 0.3
Macros
One serve provides 280 calories, 8 g protein, 23 g fat, 9 g of net carbs.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 4
- 400 g broccoli, finely chopped
- 4 tbsp sunflower seeds
- 80 g parsley, finely chopped
- 1 tsp Dijon mustard (omit for AIP)
- 4 tbsp olive oil
- 1 tbsp apple cider vinegar
Directions
- Combine salad ingredients and toss.
- Set aside, leaving time for the vinegar to soften the raw broccoli a little.
More
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