Broccoli Crunch Salad

1 bunch broccoli, cut into florets.

1 clove garlic, minced

2 small apples, cut into slices, or diced

½ small red onion, thinly sliced

½ c. toasted almonds, chopped

1/4 c. almond butter

1 Tbs. soy sauce

3 Tbs. warm water

2 tsp. sherry vinegar

2 tsp. sugar

2 shallots

grapeseed oil

Blanch broccoli and plunge into ice water. Drain and dry. Combine in a large bowl with red onion, almonds, and apple. In a small bowl, whisk together almond butter, soy sauce, vinegar, warm water, ad sugar. Set aside. Slice shallots into rings and place in small skillet with grapeseed oil. Fry over med-low heat until crispy and browned. Drain on paper towels. Drizzle dressing over broccoli mixture, toss to coat, and sprinkle with fried shallots.

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