Howdy from the most beautiful place on earth – the mountains of North-Western Colorado! I was talking to my Mom recently, and I realized how much I really do love it here. Sometimes I think people who have lived in Colorado all their life are used to the glorious wonderfulness of the mountains, and take it for granted. Not me! I am so thankful every day I look at them, and so grateful to live here!
We are hoping to go on a bike ride today, so I should get some pretty cool pictures!
I am getting in the salad mood because it has been so warm here this week! Record highs have been broken! I’m also trying to come up with more vegetarian and vegan salads, so I am not always relying on meat to get my protein. I think I have been a little meat heavy this week! (Not that my hubby is complaining… ) This salad is reminiscent of the normal potluck broccoli salad, but so much healthier! No mayo is involved! The dressing is a combination of powerful flavors – almond butter, garlic, ginger and soy sauce.
Grilled Broccoli Salad
Adapted from Whole Foods
Print this recipe!
3 broccoli crowns, washed
1/4 cup almond butter (I used my homemade almond and flaxseed butter)
1 tbsp lemon juice
1/2 tbsp grated fresh ginger
1/2 tbsp tamari soy sauce
1 serrano pepper, seeds removed, minced finely
1/4 cup water
1/4 cup cilantro, chopped
1/3 cup chopped red onion
2 tbsp sunflower seeds
1/4 cup raisins
The broccoli in this recipe only needs to be lightly cooked. I chose to grill it (because I was already grilling something else!) You can steam it, or cook it however you would like!
Preheat grill or grill pan. Place the broccoli on the grill, and grill a few minutes on each side. Remove the crowns from the grill, and let cool slightly. Cut into florets, and place in a large bowl. Season with salt and pepper.
Prepare the dressing – in a food processor or blender, combine the almond butter, lemon juice, ginger, garlic, tamari, pepper, and water. Process well to combine all ingredients. Place in a small bowl.
I started out with just 1/2 of the serrano pepper, but ended up adding the whole thing!
Add the cilantro, red onion, sunflower seeds, and raisins to the bowl with the broccoli. Stir to combine. Pour the dressing over the broccoli and stir well.
If possible, refrigerate the salad for at least an hour to allow the flavors to combine.
Actually, now that I think about it, this would be a good snack on our bike ride .. I better get some packed! Have a great day!