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Roasted Broccoli Salad With Lemon Vinaigrette for Full GAPS

Roasted Broccoli Salad With Lemon Vinaigrette for Full GAPS

A warm Full GAPS salad with roasted broccoli, prepared pine nuts, garlic, raw lemon-honey olive-oil vinaigrette, fresh mint, and optional avocado.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Roasted broccoli
  • 1 pound broccoli chopped into bite-size pieces
  • 1/3 cup pine nuts soaked and fully dried
  • 2 tablespoons melted ghee, natural non-hydrogenated coconut oil, or rendered animal fat for roasting
  • 2 cloves garlic crushed or minced
  • 1/4 teaspoon natural sea salt for roasting
Lemon vinaigrette
  • 2 tablespoons fresh cold-pressed extra-virgin olive oil keep raw
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon raw honey
  • 1/8 teaspoon natural sea salt for dressing
To finish
  • fresh mint leaves sliced into thin strips, to taste
  • tiny lemon wedges to taste
  • fresh or thawed frozen raspberries optional; serve separately from meat meals
  • 1 avocado sliced, optional

Equipment

  • Large uncoated stainless-steel sheet pan
  • Glass or stainless-steel bowl for soaking pine nuts
  • Dehydrator or low-temperature oven for drying pine nuts
  • Large serving bowl
  • Small glass or ceramic bowl
  • Small stainless whisk
  • Sharp knife and sturdy cutting board
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 425°F.
  2. On a large uncoated stainless-steel sheet pan, toss the scaled broccoli, prepared pine nuts, melted roasting fat, garlic, and scaled roasting salt until every piece is lightly glossy. Spread into one roomy layer.
    Raw broccoli, prepared pine nuts, minced garlic, ghee, and salt on a stainless sheet pan before roasting
  3. Roast for about 15 minutes, until the broccoli remains green but shows the first scattered dark-brown tinges on tips and flat sides. The pine nuts should be lightly toasted, not deep brown.
  4. While the broccoli roasts, whisk the scaled raw olive oil, lemon juice, raw honey, and dressing salt in a small glass or ceramic bowl until glossy and no amber honey ribbon remains.
  5. Remove the pan from the oven and cool the roasted mixture until visible steam stops and it is comfortably warm.
    Roasted broccoli and pine nuts cooling on a stainless sheet pan before the raw vinaigrette is added
  6. Transfer the warm broccoli, garlic, and pine nuts to a serving bowl. Pour over the raw lemon vinaigrette and toss until the bottom pieces are evenly coated.
  7. Top with thin mint strips and tiny lemon wedges. Add sliced avocado if desired. Raspberries are optional; omit them beside a meat meal and enjoy the raw fruit separately. Serve warm soon after dressing.

Notes

GAPS placement: Full GAPS after prepared pine nuts are tolerated.
Fat: Roast in ghee, natural non-hydrogenated coconut oil, or rendered animal fat. Keep the extra-virgin olive oil raw in the dressing.
Pine nuts: Soak and fully dry them before recipe day; wet soaked nuts will steam on the pan.
Fruit: Raw raspberries are optional and should be served separately from meat meals.

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