Raw broccoli can be bitter but roast it briefly, like I did for this uber delicious broccoli chop salad with an Asian-style satay dressing & it becomes bright & delicious. This salad had all the elements that make a salad good – fresh & crisp from the broccoli & apple, sweet & a little chewy from the cranberries & crunchy from the almonds.
The broccoli was roasted for only 5 minutes in a hot oven but it was enough to transform it, keeping its crunch but turning it bright green with a delicious, subtle roasted flavor & none of that raw broccoli bitterness.
Then it was ridiculously simple – throw everything into a bowl & toss it together. I love chop salads because everything is…chopped – easy to eat for a messy eater like me who ends up with her dinner on her boobs most nights.
The salad gets drizzled with a homemade satay dressing. I used almond butter but cashew or peanut butter would work. Keep the nuts corresponding to the nut butter you use. Cashews would be sensational in this now I think about it, with cashew butter – god I love that stuff. Satay dressings can be on the calorific side so I don’t make them often but if I’m going to have a bit of a splurge, best to do it with a broccoli salad.
Drizzle it with dressing, give it another toss & it’s ready to serve. This took me less than 30 minutes to throw together. Beside the fabulous flavors & textures, the salad is transportable & make ahead. Just leave it undressed until you’re ready to serve it.
My hubby & I ate this really yummy broccoli chop salad with some grilled shrimp on top of it. I think it’d be so good with a slightly charred, medium-rare rib-eye steak but it’s also damn good just as is.
I’ve stayed on track this week, pleased with myself that I’ve kept my head above water. I’ve worked really hard at it. And I know I’ve lost more weight, I can feel it although I forgot to weigh myself. We’ve had lots going on. Apart from the cooking videos & podcasts, we’ve been running between vets taking my beautiful baby girl, Mango to find out what is wrong with her at long last. Turns out she has a tumor in her nasal passages. A very aggressive one apparently. My heart feels like it’s breaking. My sweet, sweet girl. She’s 10 on Friday, too young to leave me yet. She’s sees an oncologist vet on Thursday. I’m trying to be brave, failing miserably at times. I’m determined not to drop the ball with my diet, believe me, right now, it’d be so easy to do & in the past, that’s what I would have done. Fingers crossed I can keep this up.
I had to add one more pic, a nice close-up so you could check out all those gorgeous
colours colors & the creamy satay dressing. Until next time, toodles xo.
- 6 cups chopped broccoli
- 1 tablespoon olive oil
- pinch of salt & freshly ground pepper
- 1 cup dried cranberries
- 1 cup toasted sliced almonds
- 1 cup grated carrot
- 1 sliced green onion
- 1 large apple, with peel, chopped
- SATAY DRESSING
- 3 tablespoons almond, cashew or peanut butter
- 3 tablespoons lime juice
- 2 tablespoons cider vinegar
- 2 tablespoons gluten-free soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon finely grated ginger
- 1 tablespoon sambal oelek (chili paste)
- 1 garlic clove, minced
- pinch salt
- To make the satay dressing: Place all ingredients in a blender or food processor; blend until smooth; set aside.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss broccoli, olive oil, salt & pepper on the prepared baking sheet. Spread broccoli into a single layer. Roast for 5 minutes or until bright green; transfer to another baking sheet to cool.
- Add broccoli, cranberries, almonds, carrot, green onion & apple to a large bowl; toss to combine.
- Drizzle with dressing; toss to coat. Serves 6.