YOU GUYS! This! You need to make this. Sometimes my favorite thing to do in the kitchen is just wing it. Like, mentally make a list of the ingredients I have in and and come up with a yummy combo. This was one of those times.
Making lunch is such a treat for me (I know, I know, sounds kinda crazy). A lot of days I don’t get time to just sit, let alone make myself a lunch, then sit and eat it. The luxury! The days that I do actually get to make myself a healthy lunch, I feel recharged, I feel nourished, I feel like I’m taking care of myself. I always always think to myself, “I need to do this more.”
This is such an easy meal to make. It’s quick enough to make for a lunch, but satisfying enough to have for dinner. I swear it was maybe a 10 minute meal, but I’m going to say 15 because 10 minutes seems too short.
Also, how awesome is my new painted wood background for my pictures? I’ve been eyeing up abandoned pallets, one time I even stopped to pick one up. It was way too heavy for me so I postponed my efforts. Anyway, when I was visiting my parents, my Dad had extra wood lying around (he’s super handy) and I asked for some. I told him what I was envisioning and he made it for me. Like, in 10 minutes, no big deal. I took it home, painted it, sanded it, and now I have an awesome new backdrop for my pictures (check out the progression below!). I think I want to distress it a bit more, what do you think? Anyway, thanks, Dad! You are seriously the best!!
This is so easy!! Here’s what you do to make Broccoli Pistachio Zoodle Salad:
Sauté the broccoli in coconut oil. I put it on medium-high, stirring often. It took about 5 minutes for the broccoli to brown and crisp up a bit.
Place zoodles (or cut zucchini), broccoli, pistachios, and feta in a large bowl.
In a small bow, mix the whole grain mustard, raspberry wine vinegar, and agave nectar.
Pour the dressing over the salad. Use salad utensils to mix. Voilà!
- 1 head broccoli, cut in thin florets
- 2 T. coconut oil
- 1 zucchini, spiralized, blade A, or cut in chunks
- 1/4 cup pistachios
- 1/2 cup feta crumbles
- 1 T. whole grain mustard
- 1 t. raspberry wine vinegar
- 1 T. agave nectar
- Sauté the broccoli in coconut oil over medium-high, stirring often. It took about 5 minutes for the broccoli to brown and crisp up.
- Place zoodles (or cut zucchini), broccoli, pistachios, and feta in a large bowl.
- In a small bow, mix whole grain mustard, raspberry wine vinegar, and agave nectar.
- Pour the dressing over the salad. Use salad utensils to mix.
So yummy!! Let me know how you like it!! xo