This is definitely one of my “go-to” salads for the fall. It has the delicious and highly nutritious broccoli and one of my favorite flavorings of curry. This broccoli salad is not a traditional broccoli salad as I do lay it on a bed of mixed greens topped with my favorite salad dressing. Another aspect of this salad that makes it so savory and filling is the avocado which is full of necessary fats and omegas that our bodies need to thrive.
When visiting my uncle and aunt, I made this for them and they loved it so much so that my aunt made the recipe on her own and added it to her repertoire. I’m such a foodie that I love having delicious flavors of plant based foods in my diet. It’s one of the things that lights me up – being able to make delicious foods, share them with others, and dive into them myself. I’ve been this way since childhood. When I was 10 I developed a fascination with being a chef. I used to watch all the chef shows and would try out different recipes on my family. And of course some were flops, but a lot of them were great!
So it’s only befitting that I create recipes now and be sharing it with you here on my blog. It’s so wonderful that we live in a time where being all of you is more acceptable and we can utilize platforms like a blog or YouTube videos for us to explore all our passions. That’s why I’m grateful to be alive today, in this time of quantum and infinite experiences and possibilities.
So go ahead and dive into the recipe below!
A delicious West Indian inspired salad.
- 1 cup chopped broccoli florets
- 1 can organic chickpeas rinsed
- 1 chopped red bell pepper yellow, green, or orange works too
- 1/2 cup red onions
- 1 cup portobello mushrooms
- 2 tbsp curry powder
- 1 tsp cumin powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp olive oil extra virgin or coconut oil
- 4-6 cups mixed greens, spinach, or romaine lettuce
- 1 small avocado
- 1/2 cup baby carrots
On medium heat add the olive oil, onions, and mushrooms. Sauté for about 3 minutes until they start to soften.
Add the broccoli, chickpeas, bell peppers, curry powder, cumin, salt, and pepper, and sauté for an additional 10 minutes until the veggies have wilted a little and absorbed the seasonings.
Grab your favorite salad bowl, add the mixed greens, and serve the broccoli and chickpea mixture on top. Slice the avocado and place on top. Add the baby carrots to the salad.
Add your favorite dressing and enjoy!
*Feel free to add nutritional yeast for an extra cheesy flavor and added vitamin B12 and other B vitamins. I love adding nutritional yeast for an extra boost. Feel free to chop the baby carrots if you prefer.