Recipe Provided by Becs Lowe Living Health Nutritionist, Naturopath and Medical Herbalist
11 ingredients · 20 minutes · 2 servings
Ingredients
4 cups Broccoli (chopped into small florets)
1 cup Frozen Edamame (shelled)
2 stalks Spring Onion (sliced)
1/3 cup Almonds (chopped)
2 tbsps Almond Butter
2 tbsps Rice Vinegar
2 tbsps Tamari (or Coconut Aminos)
2 tbsps Maple Syrup
2 tsps Sesame Oil
1 Garlic (clove, minced)
1 1/3 tbsps Water
Directions
- In a large mixing bowl, combine the broccoli florets, edamame beans, spring onions, and
chopped almonds. - To make the salad dressing, whisk together the almond butter, rice vinegar, tamari,
maple syrup, sesame oil, garlic, and water. Add more water if needed to achieve desired
consistency. - Pour the dressing over the salad and toss to mix well. Serve immediately, or let sit for a
few hours before eating. Enjoy!
Notes
Leftovers
Keeps well in the fridge up to 3 days.
Nutrition – per serving
Calories 500 Sodium 1076mg
Fat 30g Vitamin A 1846IU
Carbs 43g Vitamin C 169mg
Fiber 14g Calcium 288mg
Sugar 19g Iron 5mg
Protein 25g Vitamin D 0IU
Cholesterol 0mg Phosphorous 476mg