I'll admit it. I have terrible, terrible memory. I'm the complete opposite of my sister, who remembers everything about everything. And as annoying as that is at times, I am a little jealous.
There are a few things though that I remember as if they happened yesterday. A lot of my childhood memories are still there, thankfully... But most of all, I remember the great people that had some kind of impact or influence in my life.
Like the very first English teacher I had, when I was about 12 years old, Mr. Dani. He's probably the one who gave the foundation I needed to make the transition from moving to the US less "shocking". Believe me, moving to a new country is hard enough, but when you already know the language, you've won half the battle!
Mr. Dani was such an interesting human being. Full of knowledge and interesting stories. Warm and kind... But most of all, very passionate and enthusiastic about teaching. I remember he would always stay after class and wait for our science teacher to come in, so he could tell her a joke before class started (to put her in a good mood maybe??)
Over the years we've kept in touch and now, 30 years later, even though he'll always be my "first English teacher" to me, I'm happy to call him a friend, no only mine, but of the entire family.
One of the most interesting things about him was (and still is!), his diet. Due to many food allergies, it has to be very restricted, but the thing I remember the most about it, is his love for broccoli. Raw broccoli. To be honest with you, I, personally, have always preferred it cooked... But a couple of days ago, as we were preparing a salad and needed to add some texture and crunch to it, we decided to give it a try. It was good! And it gave the salad a vibrant green color that made it look really pretty.
Yet another thing I leaned from "Mr. Dani" 😉
Enjoy!
Raw Broccoli & Bean Salad
- Total Time: 5 mins
- Yield: 4 1x
Ingredients
- 3 cups chopped organic raw broccoli
- 1 cup organic canned dark red kidney beans ( we use Eden Organic)
- ½ cup chopped organic hearts of palm (we use Native Forest)
- ½ cup organic frozen corn, thawed
- 1 small red bell pepper, diced
- Sophie's Dressing
Instructions
- Combine all the ingredients in a large bowl. Add dressing right before serving and toss well
Notes
Not a big fan of raw broccoli? Throw it in a large pot of salted boiling water for a couple of minutes until "al dente" (slightly soft, but not mushy!)
- Prep Time: 5 mins
- Category: Salad
- Cuisine: Kosher / Vegan
Hindy says
Looks delicious!
Vicky & Ruth says
Thank you so much! Great summer salad 🙂
martyne says
I enjoy all your recipes but most of all I ABSOLUTELY love the stories that go along with them.
Vicky & Ruth says
Thank you so much!!We love sharing them as well. So glad you enjoy them! 🙂
Ronnie Fein says
Lovely story. As for raw broccoli, I like it a lot, but it doesn't like me! Such a beautiful salad. I could change to asparagus or string beans.
Alison@Alibabka says
Broccoli is fantastic! One of my fav foods!
Melinda (Kitchen Tested) says
This salad looks sooooo good and so healthy. It must have an incredible crunch from the raw veggies and peppers. Can't wait to make it. Nice pics too 🙂
Sarah Klinkowitz says
Look at the stunning colors - this salad looks so fresh it could slap you! That's a good thing!
Chanie@BusyInBrooklyn says
Love the bright colors in this!
Vicky & Ruth says
Thank you! The broccoli has such a vibrant green color!
Tamar Genger @joyofkosher says
So bright and colorful, I love raw broccoli salads.
★★★★★
Couldn't Be Parve says
This salad sounds good, I am on the fence about raw broccoli but this looks it could convert me.
Jenny @ BAKE says
I love raw broccoli stalks but I've never thought about eating the rest raw I'm going to have to try this salad!
Vicky & Ruth says
Thank you! It's actually quite good!! Hope you enjoy it 🙂
Whitney @ Jewhungry says
I also am learning to love raw broccoli but it helps the process when there's yummy dressing on it!
Vicky & Ruth says
Dressing definitely helps a lot!