Attack Those Spring Allergies With Broccoli Salad

You don’t need over the counter medication to address those uncomfortable symptoms that come with spring allergies. Food can be very healing; it’s just a matter of knowing what to eat.

Today’s honey mustard broccoli salad recipe is great for fighting spring allergies because of a few of its key ingredients, specifically broccoli and honey. Broccoli is a terrific source of vitamin C, which is a natural immune system booster. Most people don’t know that broccoli has more vitamin C than an orange!

Raw local honey is another key ingredient. You don’t want those honey bears from the supermarket. Raw local honey has not been treated, pasteurized, or processed in any way so it offers lots of benefits. It contains the same pollen that may be contributing to your spring allergies. By consuming that honey, you’re slowly building up your tolerance to the specific allergens contained within the pollen. It’s pricier than a processed honey bear, but it’s an investment in your health. And you’re worth it.

Ingredients:

2 bunches broccoli with stems (about 1 pound total)

3 tablespoons Dijon-style mustard

2 tablespoons raw local honey

2 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

Coarse salt (preferably Himalayan pink salt)

Freshly ground black pepper

1/2 cup unsalted sunflower seeds, toasted

1 apple, such as Gala, Fuji or Honeycrisp, cored and cut into small dice

1/4 cup finely chopped flat-leaf parsley

Cut the stems from the broccoli and reserve them. Cut the florets into bite-size pieces. Bring an inch of water to a boil in a large, lidded pot and steam the florets in a steamer insert for about 1 minute, just long enough to take off the raw edge. Transfer the florets to a colander and let them cool. Meanwhile, julienne the broccoli stems into matchstick-size pieces. Whisk together the mustard, honey, olive oil, and vinegar in a large mixing bowl. Season with a pinch or two of salt and pepper. Add the broccoli florets, broccoli stems, sunflower seeds, apple, and parsley to the bowl, and toss to coat. Cover the bowl loosely and refrigerate it for at least 30 minutes or until chilled. Serve cold.

Note : toast the sunflower seeds in a small, dry skillet over medium heat for 5-8 minutes, until fragrant and lightly browned, stirring or shaking the skillet often to prevent burning. Cool completely.

*recipe adapted from The Sprouted Kitchen