A clean eating, no-cook salsa made from broccoli rice that’s fresh, light, and delicious. Vegan, gluten-free, and dairy-free. JUMP TO RECIPE
Memorial Day marks the beginning of the summer season but it also signals a shift in cooking habits for many people and serves as a cue to step away from the oven and stove top in favor of outdoor grilling, and to pick recipes with minimal prep time that use light, fresh, ingredients. This clean eating, no-cook, Broccoli Salsa fits the bill and is super versatile. You can serve it as an appetizer with tortilla chips or crostini, make it a stand-alone salad with a protein mixed in (chicken or shrimp would be delicious), or pass it off as a simple side dish. Add this to your arsenal of summer recipes – it will not disappoint!
This Broccoli Salsa calls for raw, riced broccoli which is available at most mainstream grocery stores nowadays. If your local grocery store doesn’t carry it, it’s easy to make your own. Simply add raw broccoli stems and florets to a food processor and whir them up until they’re the size of grains of rice.
I’ve always heard that raw vegetables are more nutritious than cooked ones, and according to an article from the Journal of Agricultural and Food Chemistry this may be true for broccoli. Their research revealed that raw broccoli has higher levels of the cancer fighting compound sulforaphane than cooked broccoli. That’s one more very good reason to make this delicious Broccoli Salsa!
Broccoli Salsa is great for meal prep too and will stay fresh and crisp for up to 3 days. Fill up a few mason jars and store them in your fridge, then grab-n-go for work, car rides, or picnics. If you’re interested in other recipes using broccoli rice check out Gluten-Free Broccoli Cheddar Waffles, and Hummus Broccoli Fritters.
If you make a Broccoli Salsa don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- 2 cups (8 ounces) broccoli rice (see notes #1)
- 1 red bell pepper, seeded, ribs removed and chopped, medium dice
- 1 avocado, medium dice
- ½ cup finely chopped red onion
- ½ cup finely grated carrot
- ⅓ cup corn (see notes #2)
- 2 tablespoons finely chopped parsley or cilantro
- 2 tablespoons capers
- Juice of 1 lemon
- ½ teaspoon salt
- ½ teaspoon pepper
- Add all the ingredients to a large bowl and toss together thoroughly.
2. Frozen corn is fine, just defrost first.
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I’m linking up with Deborah at ConfessionsofaMotherRunner.com and Sarah at AWhiskandTwoWands.com for Meatless Monday. Be sure to check out the other posts from my fellow bloggers!