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Recipe By Jaxters

Ref: 947
Heading: Salads
Cuisine: American
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   500 g  Broccoli florets cut into small pieces
   1/2 Red onion finely chopped
   60 g  Dried cranberries
   50 g  Vegan mayonnaise
   50 ml  Olive oil
   1 tbsp  Cider vinegar
   1 tsp  Dijon mustard
   1 tsp  Maple syrup or honey
   1 Garlic clove finely grated
   1/2 tsp  Freshly ground black pepper
   2 pinch  Salt
  Smoky Almonds
   60 g  Almonds
   40 g  Pumpkin seeds
   1 tbsp  Tamari or dark soy sauce
   1 tsp  Maple syrup or honey
   1 tsp  Smoked paprika


  Step 1
Pre-heat oven to 180°C fan.
  Step 2
Blanch broccoli in boiling salted water for 1 minute, drain in a colander & allow to cool.
  Step 3
Make the Smokey almonds by mixing the almonds, pumpkin seeds, soy sauce, maple syrup & paprika in a bowl well, then spread out on either a silicon mat or on greaseproof paper on a baking sheet, then bake for 12 mins or until golden brown.
  Step 4
Make the dressing by either putting all the dressing ingredients into a clean jam jar & shaking it, or whisking together in a bowl.
  Step 5
Place cooled broccoli in a bowl, add onion, baked almond mix, dressing & cranberries, fold together until all mixed well & serve.

Suggestion & Tips

You could try cauliflower or other veg of choice.
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