Go Back Email Link
–+ servings

Low Histamine Broccoli Salad

This low histamine broccoli salad is dressed with coconut cream and fresh herbs. Then it’s mixed with fresh toppings like green apples, blueberries, pecans, red onions, and carrots. Perfect for a light side dish or multiply the recipe for a potluck.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 15 minutes
Course Appetizer, Salad, Side Dish, Snack
Cuisine American
Servings 8 servings
Calories 133 kcal

Equipment

Ingredients
  

Salad Ingredients

  • Filtered Water Ice
  • 5 cups Fresh Broccoli Florets
  • ½ cup Blueberries
  • ½ cup Granny Smith Apple cored and greated
  • ⅛ cup Red Onion grated
  • ½ cup Carrot grated
  • ½ cup Pecans chopped

Dressing Ingredients

Instructions
 

  • Bring a large pot of water to a boil. 
  • While the water comes to a boil, wash all produce and prepare the salad produce as indicated on the ingredient list (grate or chop).  
  • Set the broccoli aside for blanching. 
  • Add all the other salad produce to a large mixing bowl as ready. Set aside. 
  • Add broccoli florets to the boiling water and blanch for about 1 minute. Color should be bright green. 
  • Immediately drain the broccoli and place the blanched florets in a bowl of ice to stop the cooking and keep the broccoli crispy. 
  • Make the dressing by putting all the dressing ingredients (coconut cream, apple, salt, parsley, mint) in a blender. Pulse until mostly smooth. (It’s ok if it still has some texture.) 
  • Pat the broccoli dry with paper towels or clean dish cloth.
  • Add the broccoli to the large bowl with the other salad ingredients. Then toss everything with the dressing and pecans. Add more salt to personal taste. 

Notes

This recipe is low oxalate at 1 serving.

Nutrition

Nutrition Facts
Low Histamine Broccoli Salad
Serving Size
 
118 g
Amount per Serving
Calories
133
% Daily Value*
Fat
 
9.96
g
15
%
Saturated Fat
 
5.03
g
31
%
Polyunsaturated Fat
 
1.44
g
Monounsaturated Fat
 
2.76
g
Sodium
 
98
mg
4
%
Potassium
 
316
mg
9
%
Carbohydrates
 
10.71
g
4
%
Fiber
 
3.5
g
15
%
Sugar
 
4.55
g
5
%
Protein
 
2.99
g
6
%
Vitamin A
 
1614
IU
32
%
Vitamin C
 
53.9
mg
65
%
Calcium
 
38
mg
4
%
Iron
 
1.06
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword gluten free, low FODMAP, low histamine, low oxalate, vegetarian
Tried this recipe?Let us know how it was in the comments below!