Tossed salad with shaved raw Brussels sprouts, broccoli, crisp apple sticks, yummy blueberries and salty juicy duck with Blueberry Salad Dressing
For the Histamine Friendly Duck Blueberry Salad
- 1 duck breast (about 200 g/ 7 oz)*
- 200 g Brussels sprouts, cleaned (7 oz)
- 200 g broccoli florets (7 oz)
- 1 apple ( I used an Elstar apple)
- 75–100 g fresh blueberries (ca 3 oz)
- 1 tsp of (extra virgin) olive oil
For the Blueberry Salad Dressing
- 2 tbsp apple juice
- 1 tbsp (extra virgin) olive oil
- 1 tsp almond butter*
- 1/4 tsp dried blueberry powder
- a tiny pinch of salt
- Heat up a little olive oil and sprinkle a little salt on to the middle of your pan where the duck breast will be. Place the duck breast skin down, and sprinkle some more salt on top of the meat. Let it brown on low to medium heat for about ten minutes. Then turn the duck breast around and give it another 20 minutes on low heat. Note if you want it less “well done”, cook it for a shorter amount of time.
- While the duck is cooking, clean and prep your vegetables. Cut the florets of the broccoli into bite size pieces, place them in a bowl and cover them with boiling water. Let the broccoli florets stand for a couple of minutes, and when they have turned bright and vibrant green, pour off the hot water. Rinse with cold water, strain and let them drip off in a sieve.
- Wash and (spin) dry the mixed salad leaves.
- Remove the outer most layer of leaves from the Brussels sprouts and shave off the outer most part of the stem. Rinse them and slice them up finely. I’m a bit too lazy for this, so I use my food processor for this step.
- Clean and slices up the apple into thin matchsticks.
- Rinse the blueberries and gently pad them dry.
- Mix all of the vegetables in a pretty bowl 😀
- Add apple juice, olive oil, dried blueberry powder, almond butter and a pinch of salt to a little container with a liquid proof lid. Shake it all up, and hoopla you have a blueberry dressing for your Histamine Friendly Blueberry Duck Salad.
- Since the skin is supposedly higher in histamine than the meat, you can of course remove the skin if you want. If you don’t tolerate duck, you can replace it with chicken, turkey, quail or even beef.
- The almond butter is mainly added to give it some creaminess and body. If you don’t tolerate almond butter you can either leave it out, or replace with another tolerated nut or seed butter. Tiger nut butter or apple sauce can also be used for a nut and seed free dressing.
- The nutritional data is calculated based on one portion out of two.