A. Neomar Evies, Ph.D

* University Teaching (Undergraduate): Facilitator of curricular units in the areas of: technology management, ICTs, applied computing, technology, administration, statistics, general management, Human Resources, Sports. Academic tutor and referee in different research works. Management of different eLearning tools.

* University teaching (Postgraduate): Facilitator of curricular units in the areas from: Management and ICTs. Tutor and referee in different research projects.

* Research: Accredited active researcher in the area of technology management with various finished research products. Research Field: Management Technology in business organizations. Speaker at different events and conferences National and international. Author of academic books and different articles scientific investigation.

* Management: Managerial positions and direction of work teams. Area coordinator technologies in different congresses, forums and scientific, academic and/or events sports at national and international level. Extensive experience designing and implementing technological projects, information systems, reengineering processes, projects feasible, model designs and organizational systems.

* Technology: Described below:

Broccoli Salad with Olives

For today’s recipes, we bring you a nutritious broccoli salad with olives. This is a perfect make-ahead salad because it maintains its texture and flavors develop on standing. Just be sure not to overcook the broccoli.

how to prepare broccoli salad with olives

Broccoli Salad with Olives

Yield: 4
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes

Healthy broccoli salad for lunch or dinner


  • 1 small head broccoli, separated into florets
  • 1 large garlic clove
  • 2 tablespoons white wine vinegar or more to taste
  • 1 tablespoon capers, drained, rinsed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup olive oil
  • 3 celery stalks, thinly sliced
  • 2 green onions, thinly sliced
  • 6 pimiento-stuffed Spanish olives, sliced


  1. Cook broccoli in lightly salted boiling water 5 minutes, until crisp-tender. Drain and rinse under cold water.
  2. In a blender or food processor, puree garlic, vinegar, capers, salt, and pepper. With motor running, add oil in a thin, steady stream; blend until smooth. Pour dressing into a large salad bowl.
  3. Thinly slice broccoli florets, and add to dressing. Mix in celery, green onions, and olives. Toss gently to coat evenly with dressing.
Nutrition Information
Yield 4 Serving Size 2
Amount Per Serving Calories 220Total Fat 18.8 gCarbohydrates 9.7gFiber 3.2 gProtein 2.7 g

As you notice, this is low-carb and low calorie recipe. So if you are on a diet to lose some weight, this is an ideal meal to add to your diet.

Don’t forget to check our other recipes.

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