Warm Broccoli Salad With Kale, Lime + Tamari Almonds
By Teresa Cutter
What's great about it
1 head of broccoli, roughly chopped
½ bunch kale, trimmed and finely sliced
1 clove garlic, smashed
1 generous teaspoon fresh grated ginger
2 tablespoons olive oil
sea salt and pepper to taste
1 whole lime
1 bunch coriander, chopped
handful tamari roasted almonds, chopped
green chilli – optional - but yum
- Sauté the broccoli in a large pan with the olive oil, garlic and ginger over a medium heat, making sure to toss the pan occasionally and allow the broccoli to cook through. This should take about 3 minutes.
- Add the kale and toss through until just wilted. Add chilli if using.
- Squeeze over the lime juice and toss through the coriander. Season to taste and add a generous amount of black pepper.
- Serve in bowls sprinkled with tamari roasted almonds.
Notes and Inspiration
Delicious on its own or served with extra protein such as steamed white fish drizzled with extra lime, olive oil and black pepper. Enjoy for breakfast, lunch or dinner.