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!
This is being linked to Full Plate Thursday, and Fit and Fabulous Friday.
You had me at “broccoli.” And then you had me at “garlic and ginger.” I think broccoli is my favorite vegetable–there are fancier ones out there, but nothing I enjoy so consistently. Plus who doesn’t love a good broccoli salad? Okay, a lot of people, but I hold that they don’t know what they’re talking about.
And I’m glad you can appreciate the mountain beauty! I went to CO for the first time last summer and was blown away by just how gorgeous and fresh it is.
Allie recently posted..Five for Thursday
I know! And I love broccoli cause it is pretty much available fresh all year round. I remember when I lived in Illinois, I never thought it was a pretty place to live, it was just a place. But here, I think how gorgeous it is all the time!
Hmm, I’d never thought about how the freshness/availability really adds to the awesomeness of broccoli–it’s pretty much my go-to veggie all winter, and I hadn’t really stopped to think why, haha.
Thanks Jane! I appreciate the vegan recipes. It is very pretty in your neck of the woods.
Jane recently posted..THE NEITHER HERE NOR THERE MONTH
I know you appreciate the vegan recipes
I am trying to come up with more of them!
Oh my what a majestic sight. I would never tire of that view. Beautiful!
Aimee recently posted..Shelburne Half Training – Week 5
It really does look beautiful, I have never been there. I do still feel that way about AZ though, it is just gorgeous. Growing up in western PA really makes me appreciate the desert.
Your salad looks wonderful too
Rhonda recently posted..The Best Thing I Ever Ate – Tacos
And I have never been to Arizona, but I have heard the same thing from people who live there! I just like the snow too
Delicious! By the way…I made the pepper boats – they were scrumptious!
m.
Thank you Maria, glad you liked them!
Wow–beautiful place! I’ve never been to Colorado. I need to work on that. Lol.
Broccoli salads of all kinds are great—and I read that broccoli has more protein (ounce for ounce) than steak. Of course, I don’t know how the ounces compare….I wonder how much broccoli you’d have to eat to equal a dinner portion of steak….
Lisa recently posted..Chocolate Peanut Butter Pudding ….with a secret high protein ingredient!
Wow really – broccoli vs steak … never would have guessed that! Very cool!
Gorgeous! I saw that salad at the WFs email yesterday and said out loud-I must make this! Glad its delicious
Erica recently posted..Wonderful Wednesday (Sesame)
My son went to college in Boulder, I loved visiting, which was not often enough. I could totally see myself living there someday. I would not tire of that view. Oh and the broccoli salad looks great.
Jacky recently posted..Happy Earth Day
That is what I said the very first time I came to Colorado – I could see myself living here – and now I do! The views are great!
I’ve lived here for 30 years and never take that scenery for granted. Spectacular. I love broccoli and appreciate this recipe for one more way to make it.
Lea Ann recently posted..Southwestern Sausage and Biscuit Strata
Well, that is good to hear! I guess I just work with so many people that have no respect for the mountains … it is sad.
I love it here!
Hi Jane,
What a beautiful setting, I love those mountains. Your Grilled Broccoli Salad looks delicious and your recipe looks awesome. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Miz Helen recently posted..Whats For Dinner Next Week 4-29-12
Thank you so much!