BROCCOLI SALAD
Ingredients:
- 200g broccoli
- 1tsp extra-virgin olive oil
- 1 tsp non-fat mayo
- ½ tbs apple cider vinegar
- ½ tsp Dijon mustard
- 1 tsp sugar free syrup
- 1 garlic clove, minced
- ¼ tsp sea salt, more to taste
- 50g diced red onions
- 10g dried cranberries / sundried tomato
- 25g almonds
- 1 tsp soy sauce
- ¼ tsp smoked paprika, more to taste
Method:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.
- In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.
- Place the almonds on the baking sheet, toss with the maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they will get crispier as they sit).
- Toss the almonds into the salad, reserving a few to sprinkle on top. Season to taste and serve.
Nutrition Facts:
- Calories: 322.4 Cal
- Protein: 12.3g
- Carbs: 34.5g
- Fat: 18.1g
