To take full advantage of broccoli’s powerful immune-boosting/cancer-fighting compound, sulforaphane, eat it raw, lightly cooked (steam 2-4 minutes), or pair it with some mustard, arugula, radishes, brocco-sprouts or wasabi.

All of these simple strategies boost the formation and absorption of the “active” form of sulforaphane. It only takes 3-5 weekly servings of broccoli to reap its cancer-protective benefits!

Try this delicious recipe with broccoli soon!

Curried Salmon Salad with Broccoli and Raisins

Serves 2-4

Canned Salmon is one of my top-rated “convenience foods”. Here is an easy recipe that can take it from bland and boring to delicious and wowing!

Ingredients

• 1, 6 oz. can of Alaskan Salmon (I much prefer red sockeye and buy it in bulk from Costco)

• 3 tbsp finely chopped red onion

• 1 tbsp capers (Costco great value)

• 1 ½ cups fresh broccoli florets steamed and chopped

• ¼ cup crumbled feta cheese

• 1/3 cup golden raisins

• ¼ cup chopped toasted pecans

• 1 tbsp canola mayonnaise

• 1 tbsp country-style Dijon mustard

• 2 tbsp plain non-fat Greek yogurt

• 1 tsp curry powder

Directions

Combine all ingredients in a medium-sized bowl and stir together until thoroughly blended.

Serve on a bed of lettuce with a side of whole grain tortilla chips.

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