Autoimmune paleo roasted broccoli and citrus salad
Delight in the flavors of roasted broccoli and zesty citrus in this autoimmune paleo salad. A harmonious blend of savory and refreshing notes awaits. Bon appétit!
Ingredients:
- 2 cups Oven Roasted Broccoli
- 1 cup Diced Avocado
- 4 Slices Oven Roasted Oranges
- 2 tablespoons Olive oil
- 1 tablespoon Fresh Orange Juice
- 1 pinch salt
Instructions:
- Separate and cut 3 small heads of broccoli. Place them on the left side of a baking sheet lined with parchment paper
- Cut fresh oranges thinly using a sharp knife, aiming for slices about 1/4 inch thick. Place the orange slices on the right side of the parchment paper lined baking sheet alongside the broccoli. Roast the broccoli and orange slices in a 375-degree oven for 30 minutes until the broccoli edges turn crispy and brown
- Combine olive oil, salt, and orange juice in a bowl. Set the mixture aside.
- Allow the broccoli and orange slices to cool. Transfer the cooled broccoli to a bowl and mix it with the dressing. Use your hands to ensure the broccoli heads are evenly coated with the dressing. Add avocado and gently mix. Add the orange slices and gently mix again. Serve!
Summary:
- Calories: 585 kcal
- Fat: 50 g
- Protein: 9 g
- Carbs: 36 g
- Potassium: 1479 mg
- Magnesium: 91 mg