Do me a favor and try this salad. It is so easy, so yummy, and will get you those super healthy cruciferous veggies that we need- even in the summer!
1 red onion, cut in half and sliced thin
½ cup apple cider vinegar
1-2 T honey (sample after mixed for sweetness)
1 tsp salt
1 pound ground beef, chicken, or turkey
1 head of broccoli, cut into small florets
1 bulb fennel, cut in half and sliced thin
Fresh microgreens or sprouts (optional)
1 T fresh parsley, chopped
2 T olive oil
First, make your quick pickled onions. Cut your onion in half, remove the peel, and cut into thin half moons. In a bowl, whisk together the apple cider vinegar, honey and salt. Add in the onion and set the bowl aside. Let it sit for 30-60 minutes.
Heat a skillet over medium, add the ground beef, season with salt and pepper and cook until there is no more pink left. Remove from heat and set aside.
Put your broccoli florets in a steamer basket over a saute pan filled with an inch or two of water. Cover with a lid and let the broccoli steam until it turns a nice bright green- about 5 minutes. Remove the steamer basket with the broccoli from the pan and dump the broccoli into a bowl filled with ice water.
Once the broccoli is completely cooled, add it to a bowl, along with the fennel . Then, remove the onions from the vinegar and mix those into the bowl as well.
Top with the microgreens, fresh parsley, and ground meat (or you can serve the meat on the side). Remove 3 T of the liquid used to pickle your onions and add those into a small bowl. Add 2 T olive oil and whisk it in to make a vinaigrette. This makes a beautiful dressing for the salad!
The post Ground Beef, Broccoli and Fennel Salad with Quick Pickled Onions appeared first on Dr. Klearman : A Center for Natural Health.