© 2016 Bodies by Krissy

February 6, 2019

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Broccoli + Crisp Apple Salad

November 14, 2017







  • 1 large head of broccoli, chopped into bite size florets

  • 2 fresh crisp apples, cored and chopped bite size

  • 1/2 cup chopped raw walnuts, or pecans

  • 1 cup carrots, roughly chopped

  • 1/4 cup dried goji, or cranberries

  • 1 small red onion, chopped

Tangy Dressing:

  • 5 Tbsps apple cider vinegar

  • 3 Tbsps raw honey

  • 3 Tbsps extra virgin olive oil

  • 2 Tbsps dijon mustard

  • 2 Tbsps chopped fresh parsley leaves

  • 2 tsp red pepper flakes

  • sea salt & pepper to taste (about a 1/2 tsp each)


  1. In a small bowl whisk together all dressing ingredients. Chill until ready to use.

  2. Bring a medium pot of water to a rapid boil. Add in a tsp of salt and the broccoli florets.

  3. Cook until crisp tender, 1-2 minutes, then drain and rinse in ice water to immediately stop the cooking process.

  4. In a large salad bowl toss together broccoli, apples, walnuts, carrots, goji and red onion.

  5. Pour in dressing and gently toss until evenly coated.










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