Quick and Easy Broccoli Salad with Feta and Olives

Broccoli plant

This recipe calls for steaming, which is a cooking method that enhances broccoli’s cholesterol lowering potential. Do a quick steam, so your broccoli remains crisp and bright green. Enjoy!

2 pounds broccoli
6 tablespoons crumbled feta cheese
12 kalamata olives, sliced or chopped
6 tablespoons extra virgin olive oil
4 teaspoons lemon juice
4 medium cloves garlic
Sea salt and pepper to taste

1 red onion, sliced, added to steamer with broccoli stems or 2 minutes before florets
10 drops soy sauce
4 tablespoons sunflower seeds

Fill the bottom of a steamer with 2 inches of water.

While steam is building up in steamer, cut broccoli florets into quarters. Peel stems and cut into 1/4-inch pieces. Let florets and stems sit for 5 minutes to bring out their health benefits.

Chop or press garlic and let sit for at least 5 minutes. Steam stems for 2 minutes before adding the florets. Transfer to a bowl. For more flavor, toss broccoli with the remaining ingredients and any of the optional ingredients while it is still hot.

This recipe was adapted from WHFoods.com.