Grandma 'Nore's Frozen Broccoli Salad

Another recipe inspired by my family, this recipe is my favorite use of frozen veggies and packed with flavor. Early on in my life as a Veggie Lady, this was always my contribution to our family Thanksgiving, made the night before so I could free up my day for the important things: the dog show.

This recipe is very dependent on your taste preference. The ingredient amounts depend on how much garlic and lemon you and your bod appreciate. I’ll walk you through the tasting experience, but have faith in your pallet! If you like the level of salt, lemon or garlic, it then go with it.

This dish is best served the day after it is made, but can be done right before eating if necessary. When made the night before, be conservative with garlic, lemon and salt and re-taste in the morning. The flavors will meld overnight and really start to PoP!

If sensitive to garlic, replace with ginger! #sibo

Ingredients:

2 10 oz. boxes or 1 16 oz. bag slightly defrosted, frozen chopped broccoli (conventional is okay).

zest and juice of 2-4 lemons

2- infinity cloves of garlic, grated

3 tbs. olive oil plus extra per your preference

salt

fresh ground black pepper (emit for AIP)

Directions:

Combine chopped broccoli, juice and zest of 2 lemons, 2 cloves of garlic, 1 tsp of salt, 2 tbs. olive oil. and black pepper.

Mix together until well combined. If you have the time, let it rest for 5 minutes and then give it a taste. Think about each element. Do you taste the garlic? The lemon juice? Do you smell the lemon zest before you take a bite? Is it salty enough?

Add more of whichever flavor you think is necessary, starting small. Add some salt, give it a taste. Add some lemon juice, give it a taste. Take note of how much you are adding for next time. My favorite way to accomplish this is to take a count when I start, and a count when I’m finished. That way, I am not worried about counting garlic cloves as I go and I can record how much I like for when I make it in the future.

When you feel the mixture has sufficient flavor, let it sit in the fridge overnight. Taste again in the morning for levels of lemon, salt and garlic. Olive oil should be a very light flavor component, rather than a heavy dressing. If it needs some moisture, go ahead and add the final tablespoon of olive oil. Mix everything until well combined.

This dish is best served very cold, right out of the fridge.

Enjoy!