Broccoli, Green Bean, Arugula, & Spring Onion Salad

Broccoli, Green Bean, Arugula, & Spring Onion Salad.png


  • Head broccoli (blanched or raw)

  • 1/2 pound fresh green beans, trimmed (blanched or raw

  • 1 bunch spring onions, cut at an angle

  • 1/4 cup seeds, a mixture of sunflower, pumpkin, and sesame seeds, lightly toasted or raw

  • Handful of lentil sprouts or any other sprouts, optional

  • 2-3 handfuls of greens

  • 1 handful of arugula or rocket

  • 1 avocado, diced, optional


  1. Toss all salad ingredients together

  2. Place on a serving platter

  3. Drizzle with dressing and add avocado and seeds just before serving


  • 1/2 cup coconut sugar

  • 1/2 cup water

  • 2 thick slices of fresh lemon

  • 5 tsp freshly crushed ginger

  • 2 tbsp rice wine vinegar

  • 2 tbsp EEVO (extra virgin olive oil)

  • 1 Tbsp Bragg liquid aminos


  1. Dissolve coconut sugar in water

  2. Simmer fresh lemon and ginger on the stove for 15 minutes until form a syrup

  3. Strain and allow to cool

  4. Add the vinegar, olive oil, and bragg liquid aminos

*Recipe slightly adapted from Heavenly and Healthy Foods, Brookdale’s 21 Days To A Healthier Lifestyle.

SaladsIsabelle Carroll