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- See “How to Poach Salmon“
- 1/4 cup finely diced red onion
- 6 cherry tomatoes, halved
- 2 tbs. finely diced red bell pepper
- 2 tbs. finely diced yellow bell pepper
- 3 tbs. extra-virgin olive oil
- 1/4 cup chopped fresh basil or mint
- 1 1/2 tbs. lemon juice
- 1/2 tsp. lemon zest
- 1 tbs. chopped fresh flat-leaf parsley
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 1 bunch of broccoli, stems peeled and florets cut into bite-sized pieces
- Sea salt
- 2 tbs. extra-virgin olive oil
- 1 tbs. finely chopped garlic
- Pinch of red-pepper flakes
- 1/2 cup diced red bell pepper or cherry tomatoes
- 1 tbs. freshly squeezed lemon juice
- 2 tsp. lemon zest
- 1/4 cup fresh basil, finely chopped
Bring a large pot of water to a boil. Add the broccoli and a pinch of salt; blanch for 30 seconds. Drain the broccoli, then run it under cold water to stop the cooking process; this enables it to retain its bright green color
Heat the olive oil in a sauté pan over medium heat. Add the garlic and red-pepper flakes, and sauté for 30 seconds, just until aromatic. Add the bell pepper or tomatoes and a pinch of salt, and sauté for an additional minute.
Stir in the broccoli and 1/4 teaspoon of salt, and sauté for two minutes; the broccoli should still be firm.
Gently stir in the lemon juice, lemon zest, and basil and serve immediately.
Tip: This mix of colorful veggies is high in health-boosting phytonutrients including kaempferol, beta-carotene, and lycopene.