Penny Crowther
1 min
4 Servings
20 Minutes
Ingredients
360 grams Broccoli (chopped into small florets & lightly steamed)
300 grams Frozen Edamame (Green)
4 Stalks Green Onion (Spring Onion) (Sliced)
70 grams Almonds (chopped)
60 grams Almond Butter
15 milliliters Rice Vinegar
20 grams Tamari (or Coconut Aminos)
20 grams Maple Syrup
15 milliliters Sesame Oil
1 Garlic (clove, minced)
Nutrition
Amount per serving
Calories 366
Fat 25g
Carbs 24g
Fiber 10g
Sugar 8g
Protein 19g
Vitamin C 87mg
Calcium 203mg
Iron 4mg
Vitamin D 0IU
Folate 310μg
Vitamin B12 0μg
Magnesium 161mg
Zinc 3mg
Directions
1) In a large mixing bowl, combine the brocolli florets, edamame beans, spring onions, and chopped almonds
2) To make the salad dressing, whisk together the almond butter, rice vingear, tamari, maple syrup, sesame oil, garlic, and water. Add more water if needed to achieve desired consistency.
3) Pour the dressing over the salad and toss to mix well. Serve immediately, or let sit for a few hours before eating. Enjoy!
Notes
Keeping Healthy during the Menopause : Edamame beans contain plant oestrogens which have a similar effect to the oestrogen in your body. Asian diets often include high amounts of plant oestrogens and the incidence of menopausal symptoms is less than in Western countries.
Leftovers : Keeps well in the fridge up to 3 days.
Raw Broccoli : You can leave the broccoli raw if you prefer.
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