Broccoli & Cilantro Vinaigrette

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  • 1/2 cup almond butter
  • 1 1/2 tablespoon lemon juice
  • 2 tablespoons chopped pitted dates, raisins or prunes • 1 tablespoon chopped fresh ginger
  • 2 cloves garlic, roughly chopped
  • 1/2 teaspoon fine sea salt
  • 1/2 small serrano pepper (optional), finely chopped
  • 2 heads broccoli, cut into florets and lightly steamed
  • 1/3 cup chopped fresh cilantro, plus more for garnish
  • 1 1/2 cup mung bean sprouts

Method: In a blender or food processor, purée almond butter, lemon juice, dates, gin- ger, garlic, salt, pepper and 1/3 cup water until smooth. Transfer dressing to a large bowl, add broccoli and cilantro and toss well. Cover and marinate for up to 1 hour. Arrange bean sprouts on a large platter, top with broccoli, garnish with cilantro and serve.

Nutritional Info Per Serving: 150 calories (90 from fat), 10g total fat, 0.5g saturated fat, 180mg sodium, 10gcarbohydrates, (3 g dietary fiber, 5g sug- ar), 6g protein.