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Meal prep has been something that has been lacking for a lot of my patients lately, so I thought this is a perfect way to get around that. This cold broccoli salad is an excellent option to prep ahead of time as you can take it with to work or school and don’t have to worry about it be disgusting if you don’t reheat it.
It is super simple and easy to incorporate into a Saturday or Sunday bulk cooking day as well. Cold broccoli salad, but that’s gross you say! I say no, you’re wrong, you’re probably just over cooking it! Pair this cold broccoli salad with a meal prepped meat and you have a winning combo for a few meals throughout the week! Read below for the super easy recipe.
Here’s how to make it:
Cook Time: 20m
- 2 heads broccoli
- 6 sweet peppers
- 2 tablespoons avocado oil
- salt and pepper to taste
- 3 cups chicken broth
- Use a traditional steamng pot or use a large stock pot with lid. It goes without saying, but tear or chop the broccoli head into florets before cooking. Bring broth to boil and toss in broccoli. Don’t overcook here. Steam until a fork can penetrate the floret stems, not until it is a colorless wilted weed as most restaurants steam their veggies to.
- Drain any excess liquid and toss the broccoli with peppers and oil and let set for about 10 mins or so.
- Chill broccoli. It is now cold broccoli salad! You made it!