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Spiced Broccoli and Carrot Ribbon Salad


2 T plus ¼ teaspoon Celtic Sea salt, divided

3 heads broccoli, cut into florets

5 carrots, shredded or cut into ribbons

½ cup parsley, minced

10 dried, pitted plums (prunes), diced

1 cup toasted almonds, chopped

3 lemons, juiced

2 T maple syrup

4 teaspoons cumin, toasted (see note)

¼ teaspoon cayenne

¼ teaspoon pepper

2 to 3 T olive oil



  1. Bring a large pot of water to a boil and add 2 tablespoons of salt. Add broccoli and cook for 2 minutes, until tender but crisp. Drain and run broccoli under cold water to cool and prevent further cooking: mix cooked broccoli, carrots, parsley, plums, and almonds in a large bowl.
  2. In a small bowl, whisk together lemon juice, maple syrup, cumin, cayenne, ¼ teaspoon salt, and pepper. Slowly add olive oil and keep whisking. Taste and adjust seasoning.
  3. Toss salad with dressing and serve.

Special notes:

Note: To toast cumin, heat a pan over medium-high heat and add cumin. Stir continually for 1 to 2 minutes, until you can smell the toasty aroma and cumin changes color slightly.


Serves 6 to 8


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