My hope is that this blog will give you a glimpse inside my life in Ireland! 

A Healthy New Year: Broccoli Tomato Salad

A Healthy New Year: Broccoli Tomato Salad

Happy New Year, we’ve made it to 2018! Thank you to everyone who read my last blog post. Your comments, texts, emails, recipe questions, or simply just reading the post meant a lot to me! So, truly, thank you!

I look forward to connecting with all of you weekly this January! I will do my best to have some Irish anecdotes or connections with each of my recipes, but, as I mentioned last week, my ultimate goal is to share healthy recipes since so many people strive to refocus their attention on health in the new year.  

Week 1, I decided to start easy and tasty. Honestly, I aim for most of my recipes to be easy, but this one has to be the winner, it’s three ingredients (plus dressing). Does a three-ingredient recipe count as a recipe? Today it does!

I found inspiration for this salad from basically every Irish fast-casual restaurant I frequent. Seriously, a version of this salad is serviced at Avoca, Kellys, and Westgate, and my husband and I order it every time! We’ll head into these restaurants saying we want to try something new, and without fail the broccoli tomato salad always ends up being one of our sides. I guess it is that good. So, while I do not want to call this salad 'Irish', I have only ever eaten it in Ireland, so take that how you want. Below I have done my best to deconstruct the salad, and here is my recipe.



Raw Broccoli Tomato Salad

Serves 4, as a side 



  • 1 head of Broccoli, cut into bite sized florets
  • 1 pint of Cherry Tomatoes, cut in half
  • 1 cup (200g) of Feta Cheese, cubed


  • 5 Tablespoons White Wine Vinegar
  • 1 Tablespoon Honey
  • 2 teaspoons Dijon Mustard 
  • Salt and Pepper to taste
  • 7 Tablespoons Extra Virgin Olive Oil (EVOO)

Combined salad ingredients in a bowl

Combined the first 4 dressing ingredients in a separate bowl then drizzle in the EVOO to emulsify the dressing. Once combine pour over salad until well dressed

Marinate for at least 1 hour in the refrigerator 

Serve cold or at room temperature alongside, chicken, salmon, or quiche

Best eaten the same day but will last refrigerated up to 2 days

Why This Recipe is Healthy

Have you ever been told to eat a variety of different colored fruits and vegetable? This is because each color serves a helpful benefit.

  • Green (broccoli): Strengthens the immune system, purifies blood, and helps ward off depression and anxiety
  • Red (tomatoes): Supports brain and heart function  

Plus, you are eating this salad raw. Raw foods are served in their most pure state. No vitamins or minerals have been lost in the cooking process. Some peoples’ entire diets are purely raw for this benefit. And while the raw foods lifestyle one hundred percent of the time is not feasible for me, I do incorporate raw foods in to my diet when possible to soak up this added benefits.  

Lastly, the dressing on this salad is homemade. Homemade dressings allow you to control the ingredient quality and minimize sodium and preservatives. 

Thank you for reading, see you next week! 


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