Crunchy Broccoli Salad
Price Per Serving
Cooking Mode
1 brocoli
2 Lebanese cucumbers, sliced
3 4 radishes, sliced
45 mL (3 tbsp.) tbsp. olive oil
45 mL (3 tbsp.) tbsp. rice vinegar
125 mL (½ tasse) cup sliced almonds
30 mL (2 tbsp.) tbsp. chopped cilantro
125 mL (½ tasse) cup hemp seeds
60 mL (¼ cup) cup water
30 mL (2 tbsp.) tbsp. miso
45 mL (3 tbsp.) tbsp. lemon juice
5 mL (1 tsp.) tsp. honey
1 brocoli
2 Lebanese cucumbers, sliced
3 4 radishes, sliced
45 mL (3 tbsp.) tbsp. olive oil
45 mL (3 tbsp.) tbsp. rice vinegar
125 mL (½ tasse) cup sliced almonds
30 mL (2 tbsp.) tbsp. chopped cilantro
125 mL (½ tasse) cup hemp seeds
60 mL (¼ cup) cup water
30 mL (2 tbsp.) tbsp. miso
45 mL (3 tbsp.) tbsp. lemon juice
5 mL (1 tsp.) tsp. honey
Directions
1Cut broccoli into bite-sized florets. Keep broccoli stalk, remove its tough skin, and slice it into thin strips.
2In a bowl, mix broccoli with remaining salad ingredients, except cilantro. Set aside.
3Using a food processor or hand blender, combine all dressing ingredients.
4Garnish plate bottoms with the dressing, serve a portion of salad, then drizzle with more dressing. Top with cilantro and a few hemp seeds.
Disclaimer
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