By Stephanie Mork, Open Arms Photojournalism Intern
Summer is all about those fresh veggies and potlucks, right? This flavor-packed salad is right up there with the best summery recipes and features one of my favorite superfoods: broccoli! Broccoli is one of the most nutritious foods because it packs in vitamin A, K and C, fiber and folate and has been proven as an anti-inflammatory agent, lowering the risk of many types of cancer as an antioxidant.
This salad is a spin off of the classic mayo, bacon based broccoli salad you often find at potlucks, but without the mayo and bacon and with just as much flavor. It’s colorful, healthy and easy – triple win! Your neighbors won’t even know the difference at your next potluck.
Asian Broccoli Salad with Almond Dressing
Adapted from pinchofyum.com
- 2 heads of broccoli, cut into small florets
- 1 head of purple cabbage
- ½ cup golden raisins
- 1/2 cup carrots, julienned
- 1/2 cup slivered almonds
- 1/2 cup green onions, chopped
- 1/2 cup cooked quinoa (optional)
- 2/3 cup orange juice
- 2 tbsp. miso (makes the dressing creamier, but soy sauce can be subbed)
- 2 tbsp almond butter (or peanut butter if preferred)
- 1 clove garlic, minced
- 2 tbsp. canola oil
- Toss all of the salad ingredients in a large bowl.
- Add the dressing ingredients to a food processor and pulse, or whisk together until creamy and smooth.
- Pour the dressing over the ingredients and toss to coat.
- Serve immediately. Add more dressing and/or orange juice if salad needs more moisture.
- Make it a summer grill-out entree by adding grilled chicken, steak or your favorite protein.
- Make double the dressing if you want a more saucy salad.
- Play around with other veggies you have on hand: edamame, avocado and tomatoes are good mix ins.