Asian Broccoli Salad
Pairs great with a high protein main.
Ingredients
For the dressing:
- 1 ⁄2 cup 75g cashews, soaked
- 2 tsp. sesame oil
- 2 tsp. soy sauce
- 2 tsp. maple syrup
- 1 ⁄4 cup 60ml water
- 1 tbsp. lemon juice
- 2 tbsp. olive oil
For the salad:
- 1 head broccoli separated to florets
- 2 tbsp. olive oil
- 1 clementine peeled, segments divided, halved
- 1 ⁄2 cup 70g raisins
- 1 ⁄2 small red onion diced
- 1 ⁄3 cup 35g slivered almonds
- 1 tbsp. sesame seeds
Instructions
- Preheat the oven to 400°F (200°C) and spread the broccoli florets out on the baking sheet.
- Drizzle with 2 tablespoons of olive oil.
- Roast in the oven for 20-25 minutes or until the broccoli has browned slightly.
- Next, place the halved clementine segments, raisins, red onion, slivered almonds, and sesame seeds into a large bowl and set aside.
- Prepare the salad dressing by placing all the dressing ingredients in a high-speed blender and blend until smooth.
- Remove broccoli from the oven, let it cool completely, and then add it to the rest of the salad ingredients and mix.
- Drizzle over the salad dressing and mix gently until well coated.
- Serve straight away or store in the fridge until later.
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