Broccoli Salad with Almond and Chile Dressing

Photo by: Whole Foods Market
Wholefoodsmarket

by Whole Foods Market

over 2 years ago

A highly flavorful dressing featuring almond butter, ginger, garlic, dates and chile pepper makes a delicious accompaniment to broccoli and bean sprouts. Serve it over soba noodles if you like. This is a Health Starts Here recipe.

Serves 6 to 8

  • 1/2 cup almond butter
  • 1 1/2 tablespoon lemon juice
  • 2 tablespoons chopped pitted dates, raisins or prunes
  • 1 tablespoon chopped fresh ginger
  • 2 cloves garlic, roughly chopped
  • 1/2 teaspoon sea salt or 1 tablespoon reduced-sodium tamari
  • 1/2 small serrano pepper, finely chopped (optional)
  • 1/3 cup water
  • 2 heads broccoli, cut into florets and lightly steamed
  • 1/3 cup chopped cilantro, plus more for garnish
  • 1 1/2 cup mung bean sprouts
  1. In a blender or food processor, purée almond butter, lemon juice, dates, ginger, garlic, salt, pepper and water until smooth.
  2. Transfer dressing to a large bowl, add broccoli and cilantro and toss well. Cover and marinate for up to 1 hour, if you like. Arrange bean sprouts on a large platter, top with broccoli, garnish with cilantro and serve.
Edamam

Nutrition Info:

PER SERVING:

  • 226 calories
  • 13g total fat
  • 1g saturated fat
  • 0mg cholesterol
  • 267mg sodium
  • 24g carbohydrate (9g dietary fiber, 9g sugar)
  • 12g protein
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