- 200g broccoli, cut into florets
- 120 shelled edamame beans
- 1/2 red pepper, thinly sliced
- 100g of mixed salad leaves
- 1 small clove garlic, minced
- 20g of roasted peanuts
- 1/2 tsp roasted sesame seeds
- 1 tbsp tahini
- 1 tbsp peanut butter
- 1 tbsp light soy sauce*
- 1 tbsp fresh lemon juice
- 1 tsp maple syrup
- Pinch of salt
- Pinch of pepper
Today I am going to share a summer broccoli salad recipe with an Asian twist. The Asian inspired dressing is what makes this broccoli salad so unique and tasty, it is sweet, nutty, creamy and sour. I also added roasted peanuts to give it an extra layer of crunchiness, it is the perfect accompaniment to the peanut butter and tahini in the dressing.
This salad is not just refreshing and tasty but also super healthy. It contains a good amount of vitamin A, C, calcium, iron, lots of fibre and also 22g of protein per serving. You probably can’t believe a plate of greens could contain this amount of protein, right?
To start, you need some broccoli florets… You can buy pre-cut florets but it is so much cheaper and fresher to cut it yourself from a head of broccoli and it doesn’t take much effort.
Then de-seed and slice 1/2 a red pepper into thin strips.
Heat some water in a saucepan, once the water is fully boiled, add the edamame beans cook for 5 minutes, then add in broccoli florets for other 2-3 minutes. I like my broccoli al-dente (slightly crunchy), so I only cook it short.
Rinse the cooked edamame beans and broccoli florets with ice-cold water, this helps it retain its green-ness and crunchiness. Drain well and place in a large mixing bowl.
Combine the maple garlic, sesame seeds, tahini, peanut butter, soy sauce, lemon juice, maple syrup, salt and pepper in a small mixing bowl, mix well.
Place the all the ingredients into a large mixing bowl. Pour the dressing over the salad and toss gently to combine, then you’re ready to serve!
This broccoli salad is so nutritious and works beautifully as a fast side dish, light lunch or dinner. It is quick and easy to prepare, ideal as a quick and lazy after gym protein booster.
If you have followed and made this recipe, let me know! Leave a comment and take a picture, tag it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes! <3 <3
Prep.: 5 mins | Cook: 10 minsIngredients:
- Cook the edamame beans in a pot of boiling water for 5 minutes, add the broccoli florets cook for other 2-3 minutes.
- Rinse the cooked edamame and broccoli florets with ice-cold water and drain well, set aside.
- Combine the maple sesame seeds, tahini, peanut butter, soy sauce*, lemon juice, maple syrup, salt and pepper in a small mixing bowl, mixing well.
- Place the all the ingredients into a large mixing bowl. Pour the dressing over the salad and toss gently to combine.
* Regular soy sauce is made with fermented wheat. Use gluten-free soy sauce if you are gluten intolerant.