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Broccoli Salad with Almond and Chile Dressing

Broccoli Salad with Almond and Chile Dressing Categories: Asian|Side dishes|Vegetables|Salad
Nb persons: 8
Preparation time:
Total time:

    1/2 cup  almond butter
    1 1/2 tablespoons  lemon juice
    2 tablespoons  chopped pitted dates
      raisins, alternative
      prunes, alternative
    1 tablespoon  chopped fresh ginger
    2 cloves  garlic, roughly chopped
    1/2 teaspoon  sea salt or 1 tablespoon reduced-sodium tamari
    1/2 small  serrano pepper, finely chopped (optional)
    1/3 cup  water
    2 heads  broccoli, cut into florets and lightly steamed
    1/3 cup  chopped cilantro, plus more for garnish
    1 1/2 cups  mung bean sprouts

In a blender or food processor, purée almond butter, lemon juice, dates, ginger, garlic, salt, pepper and
water until smooth. Transfer dressing to a large bowl, add broccoli and cilantro and toss well. Cover and
marinate for up to 1 hour, if you like. Arrange bean sprouts on a large platter, top with broccoli, garnish
with cilantro and serve.

Per serving: 150 calories (90 from fat), 10g total fat, .5g saturated fat, 0mg cholesterol, 180mg sodium, 10g
total carbohydrate (3g dietary fiber, 5g sugar), 6g protein

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