Spiced Broccoli and Carrot Ribbon Salad

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  • Each serving
  • 2350 cal
  • 127g fat (1.5g sat)
  • 0mg chol
  • 17240mg sodium
  • 3245g carb
  • 115g fiber
  • 116g sugars
  • 104g protein


  • 2 tablespoons plus 1/4 teaspoon salt, divided
  • 3 heads broccoli, cut into florets
  • 5 carrots, shredded or cut into ribbons
  • 1/2 cup parsley, minced
  • 10 dried pitted plums (prunes), diced
  • 1 cup toasted almonds, chopped (see note)
  • 3 lemons, juiced
  • 2 tablespoons maple syrup
  • 4 teaspoons cumin, toasted (see note)
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon pepper
  • 2 to 3 tablespoons olive oil


Bring a large pot of water and 2 tablespoons salt to a boil. Add broccoli and cook for 2 minutes, until tender but crisp. Drain and run broccoli under cold water to cool and prevent further cooking. Mix broccoli, carrots, parsley, plums and almonds in a large bowl.

In a small bowl whisk together lemon juice, maple syrup, cumin, cayenne, 1/4 teaspoon salt and pepper. Slowly add olive oil and keep whisking. Taste and adjust seasonings. Toss salad with dressing and serve.

Special notes:

Note: To toast cumin, heat a pan over medium-¬high heat and add cumin. Stir continually for 1 to 2 minutes, until you can smell the toasty aroma and cumin changes color slightly.

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