Broccoli-Cucumber Salad

Ingredients

• 1 head broccoli florets
• 2 cucumbers, peeled, chopped into ½"-square pieces
• 2 tomatoes, chopped
• 1 green capsicum, chopped
• 1 head iceberg lettuce, torn into bite-sized pieces
• ½ lemon
• 4-5 mint leaves, fresh
• 2 tbsp olive oil
• 6-8 sprigs coriander leaves, fresh, chopped
• Salt to taste
• Black pepper powder to taste

Method

1. Boil the broccoli florets in water for 3-4 minutes (or until the broccoli just turns bright green); drain. Rinse the broccoli in cold water to prevent it from cooking further (also known as blanching). Chop into smaller pieces.
2. Put the cucumbers, tomatoes, capsicum, broccoli and lettuce in a deep bowl.
3. Blend the lemon juice, mint leaves, olive oil, salt and pepper powder in the blender to a smooth consistency. Water may be added to create a salad dressing-like consistency.
4. Add the dressing to the bowl of vegetables and toss well. Serve garnished with fresh coriander.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).