BROCCOLI CRUNCH SALAD WITH CREAMY ALMOND BUTTER DRESSING
This is my newest salad obsession — creamy, crunchy, and oh so divine! It’s just as good the next day too, making it perfect for all of you who love a salad meal prep for weekday lunches.
Servings: 6
Ingredients
Salad:
- 2 small crowns broccoli, chopped small
- 1 cup shelled edamame
- ½ cup red cabbage, shaved
- ¼ cup green onion, thinly sliced
- 4 dates, chopped small
- ½ cup roasted cashews, roughly chopped
Dressing:
- ¼ heaping cup creamy almond butter
- 2 tablespoons avocado oil
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons low sodium tamari
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- ¼ teaspoon black pepper
- water the thin as needed
Instructions
- In a small bowl, add all of your dressing ingredients and stir to combine.
- In a large serving bowl, add all of your chopped salad ingredients. Pour the dressing over the top and toss until evenly coated.
- Serve and enjoy!
Notes
Pair this with my Lazy Girl Chicken Thighs for a quick and easy dinner packed with protein!
Nutrition
Calories: 170kcal | Carbohydrates: 15g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 340mg | Potassium: 254mg | Fiber: 2g | Sugar: 8g | Vitamin A: 127IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg