A few weeks ago I was trying to come up with a low carb alternative to my favorite sides (e.g. mashed potatoes, pasta, etc.) and I opened the fridge and stared into it for a few minutes. I grabbed a few things and tossed them together and Creamy Broccoli Salad was born. I made it again this week and even though it’s nothing fancy whatsoever, I decided to put it up here because not only is it a fantastic and beyond simple salad, it’s also a non-meat option – and I know I don’t put up too many of these! What can I say – I love meat! Rawr.

• 1 package of fresh broccoli florets
• 1/2 cup of reduced fat sour cream
• *optional* 1/4 cup of Parmesan cheese
• 1 minced garlic clove
• lime juice

1. Place broccoli florets in boiling water and cover, leaving a slight gap for steam to escape.
2. Steam until tender and strain.
3. Chop florets into smaller bits and set aside in a bowl.
4. Mince garlic and add to bowl.
5. Scoop 1/2 cup of sour cream into bowl and mix well with a soft spatula.
6. If you’re going to include Parmesan cheese – this is the point where you will want to add it into the bowl bit by bit as you fold it in.
7. Squirt a tiny bit of lime juice in and stir. Make sure you don’t add too much, the salad will become runny.

You can serve this salad warm or cold, it really depends on the entree. It’s perfect to make and serve chilled with a spicier entree… tastes great, and it will help your wimpier friends offset the heat! .