Broccoli Salad with Almond and Chili Dressing
I've been browsing my way through the fledgling Whole Foods' Health Starts Here recipes. You might have seen some displays, books, and discussion about this new initiative launched by Whole Foods. The initiatve is focusing on bringing ideas, literature, recipes, and prepared food (only in some of the stores) that support a nutrient-dense, health-promoting message.
None of these efforts work if food doesn't taste fabulous and have curb-appeal. This one definitely passes both tests.
The broccoli is lightly steamed, then combined with an excellent dressing. Click here for the recipe.
I made a few changes to the recipe:
Instead of the 1/2 cup of almond butter I used 2 TBSP raw almond butter for 3 med stalks of broccoli. I served it on a bed of baby greens instead of noodles and/or bean sprouts. I think bean sprouts would be great with this but I didn't have any. I did use 1/2 a serrano pepper, deseeded.
I'm sure it would be delicious with the whole 1/2 cup of raw almond butter but that would be way too rich of a recipe for me.
I thought it was great and will definitely make it again.
None of these efforts work if food doesn't taste fabulous and have curb-appeal. This one definitely passes both tests.
The broccoli is lightly steamed, then combined with an excellent dressing. Click here for the recipe.
I made a few changes to the recipe:
Instead of the 1/2 cup of almond butter I used 2 TBSP raw almond butter for 3 med stalks of broccoli. I served it on a bed of baby greens instead of noodles and/or bean sprouts. I think bean sprouts would be great with this but I didn't have any. I did use 1/2 a serrano pepper, deseeded.
I'm sure it would be delicious with the whole 1/2 cup of raw almond butter but that would be way too rich of a recipe for me.
I thought it was great and will definitely make it again.
Wow!This salad is perfect for dinner!
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