Broccoli Alfredo
Broccoli Alfredo

Photo Credit

Karen Nickel

This Recipe

  • Skill Level: Beginner
  • Serves: 6

The broccoli alfredo is the very first meal I serve when I meet a new family. Why? Because it is so quick and easy, making more time for us all to get acquainted...and it tastes amazing! Broccoli alfredo turns into a beautiful meal when you add it to a few more vegetable layers. I call this “nesting.” First make a fluffy nest of arugula on your plate that has been lightly tossed in olive oil. Inside your arugula nest, add a handful of julienned zucchini noodles. Lastly, top your first two nests with your broccoli alfredo. Garnish with some pine nuts, avocado, and a few sprigs of basil.

For more healthy recipe ideas like this one, check out my new book Eat Raw, Not Cooked.


  • 4 to 5 cups broccoli florets, cut into bite-size pieces
  • Home on the Range Dressing
  • 1 red or yellow bell pepper, diced
  • 1/2 cup pitted kalamata olives, sliced
  • Arugula, for serving
  • Olive oil, for coating
  • Julienned zucchini noodles
  • Pine nuts, for garnish (optional)
  • Avocado, for garnish (optional)
  • Basil sprigs, for garnish (optional)



1. In a large bowl, coat broccoli florets evenly with Home on the Range Dressing. Add bell pepper and olives.
2. In a second bowl, toss arugula with a little olive oil.
3. Make a nest of arugula on a plate. Top  with a smaller nest of zucchini noodles. Spoon broccoli mixture on top. Garnish with pine nuts, avocado, and a few sprigs of basil, if desired. Serve additional sauce on the side.


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