1 head of broccoli, cut into florets and bite sized slices of the stem
½ cup water
½ teaspoon sea salt
½ lemon sliced paper thin
¼ cup lemon juice
1/3cup extra virgin oil
Coarse sea salt to taste
Coarsely ground black pepper
1-2 cloves garlic sliced very thin
Toasted hazlenuts, roughly chopped (optional)
In a skillet, heat the water to a boil, then add sea salt and broccoli. Cover and lower heat to simmer. Stem for approximately 5 minutes or until crisp and tender. Remove from heat and drain.
Immediately plunge broccoli inti ice bath to preserve color. Drain and arrange on a serving plate or bowl.
Drizzle the oil and lemon juice and garlic over the broccoli. Arrange the lemon slices on top and sprinkle with coarse salt and black pepper.
Sprinkle toasted nuts on top. Cover with plastic wrap or lid.
Refrigerate for about 1 hour before serving.
Thanks to Susan Bompadre for this tasty recipe
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