Makes 2 servings:
Macros: 118cal, fat 9g, carbs 9g, fibre 2g, protein 2g
1 cup Broccoli (chopped)
1/2 cup Cherry Tomatoes (chopped)
1/4 Red Bell Pepper (chopped)
1/4 Cucumber (chopped)
1 1/4 Tbsps Extra Virgin Olive Oil
1 1/4 Tbsps Balsamic Vinegar
1/4 cup Parsley (chopped)
Sea Salt & Black Pepper to taste
Add broccoli, tomatoes, bell pepper and cucumber to a large mixing bowl. Toss with the oil, vinegar and parsley. Season liberally with sea salt and black pepper to taste. Enjoy!
Leftovers: Refrigerate in an airtight container for up to two days. Season leftovers with additional salt, black pepper and vinegar if needed.
More Flavour: Use additional herbs like cilantro, chives, basil or dill.