Broccoli Rice Chopped Salad with Coconut Aminos Dressing
Ingredients
- 2 heads of broccoli
- 1 tbsp toasted sesame oil
- 2-4 garlic cloves, crushed
- 1 large purple carrot, diced
- 1 large orange carrot, diced
- 1 large red capsicum, seeds removed and diced
- ½ cup spring onions, green and white parts thinly sliced
- small handful coriander, chopped
- 1 cup roasted almonds, roughly chopped
Dressing
- 2 tbsp toasted sesame oil
- 2 tsp lime juice
- 2 tbsp almond butter, can also use peanut butter
- 1 tbsp coconut aminos
- 2 tsp coconut sugar
Method
Broccoli Rice
1 ,Roughly chop the broccoli into small florets as well as the stem.
2. Pulse the florets and stems in a food processor or blender until the broccoli is small and grainy and about the size of rice. Depending on the size of your blender or food processor you may need to do this in a few batches. Don’t over blend the broccoli otherwise it will turn into mush. You can also grate the broccoli using a box grater using the large holes.
3. Heat the sesame oil in a large pan over a medium heat. Add the garlic and cook for one minute. Add the broccoli rice and sauté for another 5 or 6 minutes until the broccoli is heated through and turns bright green. 4. Remove from the heat and transfer to a large salad bowl.
Salad
1. Add the carrots, red capsicum, spring onions, coriander and almonds to the salad bowl and toss to combine.
2. In a small bowl, whisk the sesame oil, lime juice, almond or peanut butter and coconut aminos.
3. Drizzle the dressing over the top of the salad and toss again to coat.