Broccoli with warm spice and not a single nightshade

This Moroccan-inspired salad builds its warmth from ginger instead of peppers and tomatoes, real, whole ingredients doing the work. It is the kind of dish that makes this way of eating feel wide open.

Raw broccoli is a good source of vitamin C and fiber, and it is one of the cruciferous vegetables linked to compounds the body uses in its own antioxidant defense. Shredded carrot adds beta-carotene, which the body turns into vitamin A, and coconut cream gives it richness on its own.

This is a salad built to make ahead, 1 bowl that gets better as it sits, easy to make beautiful. Toss it, chill it, then serve it where the color shows. Before you eat, take a moment for the whole vegetables that went into it, and let the meal feel like care.

Ingredients

• 1 head broccoli, chopped
• Shredded carrot
• 1/3 cup coconut cream
• Green onion, sliced
• Apple cider vinegar (omit for low-histamine or interstitial cystitis)
• Ground ginger
• Turmeric
• Cinnamon
• Sea salt

Method

Add the chopped broccoli, shredded carrot, coconut cream, green onion, apple cider vinegar, ground ginger, turmeric, cinnamon, and sea salt to one large bowl.

Toss everything together until the broccoli is evenly coated.

Refrigerate for at least 30 minutes so the flavors meld, then serve cold.

*Adapted from a-clean-plate*