https://calgaryavansino.com/recipes/spicy-broccoli-salad-almond-miso-dressing/
Ingredients
for the salad:
- 350g or one whole broccoli
- 40g goji berries, soaked in warm water for 5 minutes and then drained
- 75g rocket
- 20g toasted silvered almonds
for the almond miso dressing:
- 60g almond butter (I like to use toasted)
- 40ml olive oil
- 1 tbsp fresh grated ginger
- 1 small garlic, peeled and grated
- 1 tbsp tamari sauce
- 1 1/2 tbsp fresh lemon juice (approx. half a lemon)
- 1/2 tbsp miso paste
- 1 tsp maple syrup
- 1/8 tsp cayenne pepper
for the salad:
- approx 4 cups or one whole broccoli
- 1/3 cup goji berries, soaked in warm water for 5 minutes and then drained
- 4 cups rocket
- 1/3 cup toasted silvered almonds
for the almond miso dressing:
- 1/4 cup almond butter (I like to use toasted)
- 3 tbsp olive oil
- 1 tbsp fresh grated ginger
- 1 small garlic, peeled and grated
- 1 tbsp tamari sauce
- 1 1/2 tbsp fresh lemon juice (approx. half a lemon)
- 1/2 tbsp miso paste
- 1 tsp maple syrup
- 1/8 tsp cayenne pepper
Full of colour, flavour and impact – this is the salad to make when you fancy a kick. Great with a simply grilled or steamed fillet of fish too.
For the salad
Wash the broccoli and cut into medium-sized florets. Blitz the florets in a food processor until they resemble the size of giant couscous. This should take about 15 pulses; don’t over-blend or you will loose the texture.
Pour the broccoli in a big bowl and add the soaked and drained goji berries. Add the dressing (see below) and mix well with your hands. Finally add the rocket and the toasted silvered almonds and serve.
For the dressing
Simply add all the ingredients to a blender or a small food processor and mix until smooth. Add salt and pepper to taste.
