Warm Broccoli Salad With Kale, Lime + Tamari Almonds

This delicious vegan recipe is from my award winning cookbook Purely Delicious. The broccoli is full of alkalinising, anti-inflammatory and phytonutrients called sulforaphane that work to support optimum health and protect against disease. It's a true superfood rich in antioxidants, including vitamin C, E and CoQ10. Broccoli is also a wonderful source of B group vitamins, vitamin K, calcium, iron, magnesium, potassium, phosphorus and manganese. Make it tonight and feel the benefits!

Warm Broccoli Salad With Kale, Lime + Tamari Almonds Recipe

by Teresa Cutter

INGREDIENTS

Serves 2

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

METHOD

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 & 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.

Shop clean supplements, protein powders and collagen blends.

Teresa Cutter a classically trained chef and qualified nutritionist, and the founder of The Healthy Chef.

by Teresa Cutter, Nutritionist + Chef

Teresa Cutter is a classically trained chef and qualified nutritionist, and the founder of The Healthy Chef. She has been creating simple, wholefood recipes for over 30 years.