Home » Recipes » Broccoli Salad with Almond and Chile Dressing
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 fine sea salt or 1 tablespoon reduced-sodium tamari
1/2 small serrano pepper (optional), finely chopped
2 heads broccoli, cut into florets and lightly steamed
1/3 cup chopped fresh cilantro, plus more for garnish
1 1/2 cup mung bean sprouts
In a blender or food processor, purée almond butter, lemon juice, dates, ginger, garlic, salt, pepper and 1/3 cup water until smooth. Transfer dressing to a large bowl, add broccoli and cilantro and toss well. Cover and marinate for up to 1 hour. Arrange bean sprouts on a large platter, top with broccoli, garnish with cilantro and serve.
Per Serving:150 calories (90 from fat), 10g total fat, 0.5g saturated fat, 180mg sodium, 10g carbohydrates, (3 g dietary fiber, 5g sugar), 6g protein.
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