Broccoli Crunch Salad


Pic via 101 Cookbooks

Broccoli Crunch Salad

Broccoli actually happens to be one of my favorite vegetables so when it comes to incorporating it into dinner time I don’t need much convincing. However, I am aware it’s not always number one on everyone’s list of favorite foods. This recipe may just change all that, full of flavor and rife with colour It’s a delicious take on broccoli. A clever, almost obvious combination of ingredients that you may wonder why you never thought of combining before (that is unless you already have). Regardless of whether you love it or force yourself to eat it, this recipe is a winner.

4 -5 cups of broccoli (stalks and florets)
2 small crisp apples, cut into bit-sized pieces
1/2 small red onion, thinly sliced
1/2 cup toasted almonds
1/3 cup pan-fried crunchy shallots (or store bought)
sprinkling of chives

1 crushed garlic clove
1/2 teaspoon sea salt
1/4 cup almond butter
3 tablespoons freshly squeezed lemon juice
1 teaspoon honey
1 tablespoons extra-virgin olive oil
2 tablespoons hot water

Blanch the broccoli in hot water for 30 seconds then cover in cold water until the broccoli is bright green in colour. Spin the broccoli in a salad spinner to get rid of all the excess water and set aside. Saute the red onion until translucent.

To make the dressing combine the garlic, almond butter, lemon juice, honey and olive oil and hot water, whisk together until it forms a paste.

In a large serving bowl combine the broccoli, red onion, almonds and apple (or if pre making slice and add the apple when ready to serve), toss with the dressing and sprinkle with chives and fried schallots.

Recipe adapted from 101 Cookbooks