Broccoli Salad with Almond and Chile Dressing

Serves 6 to 8

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.

Ingredients

1/2 cup almond butter
1 1/2 tablespoons 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 cups mung bean sprouts

Method

In a blender or food processor, purée almond butter, lemon juice, dates, ginger, garlic, salt, pepper and water until smooth. 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.

Nutrition

Per serving: 150 calories (90 from fat), 10g total fat, .5g saturated fat, 0mg cholesterol, 180mg sodium, 10g total carbohydrate (3g dietary fiber, 5g sugar), 6g protein

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