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Warm Broccoli Salad With Kale, Lime + Roasted Tamari Almonds

warm broccoli salad with tamari almonds_MG_7901

If you need a warm nourishing meal that’s quick and easy to make then you can’t go past my warm broccoli salad with kale, lime and roasted tamari almonds. It’s my go to wellness recipe that makes you feel amazing after eating it. Delicious on its own or served with extra protein such as steamed white fish drizzled with extra lime, olive oil and black pepper.  Enjoy for breakfast, lunch or dinner !

What’s great about it:

The broccoli is full of alkalinising, anti-inflammatory and anti-cancer  phytonutrients called sulforaphane that work to support optimum health and protect against disease. It’s a true superfood rich in antioxidants, including vitamin C, E and CoQ10. Broccoli is also a wonderful source of B group vitamins, vitamin K, calcium, iron, magnesium, potassium, phosphorus and manganese. Almonds are high in the minerals potassium and magnesium to help nourish the nervous system when under stress. The lime helps to alkalinise whilst the black pepper will enhance digestion and work as an anti-inflammatory.

1 head of broccoli, roughly chopped
½ bunch kale, trimmed and finely sliced
1 clove garlic, smashed
1 generous teaspoon fresh grated ginger
2 tablespoons olive oil
sea salt and pepper to taste
1 whole lime
1 bunch coriander, chopped
handful tamari roasted almonds, chopped
Green chilli – optional – but yum

Sauté the broccoli in a large pan with the olive oil, garlic and ginger over a medium heat, making sure to toss the pan occasionally and allow the broccoli to cook through. This should take about 3 minutes.
Add the kale and toss through until just wilted.  Add chili if using.
Squeeze over the lime juice and toss through the coriander. Season to taste add a generous amount of black pepper.
Serve in bowls sprinked with tamari roasted almonds.
Enjoy !
Serves 2

Inspiration:
Serve with steamed white fish or earth burgers.

 

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12 Responses to “Warm Broccoli Salad With Kale, Lime + Roasted Tamari Almonds”
  1. Meryn Bulley says:

    This sounds divine Teresa! I am so looking forward to trying this!
    Thankyou! :)

  2. Lisa Bonnet says:

    this latest creation, will make a wonderful side dish, or a yummy healthy snack. the recipe is fairly simple, i will try to memorise this one. thank you Teresa.

  3. Joy says:

    Had all the ingredients so cooked it tonight and loved it! I have type 2 diabetes so it is great for me.

  4. Andrea says:

    Hi Teresa,
    love your recipes! Just one question. I often hear not to cook with olive oil, especially virgin. What do you think?
    Thank you for your reply,
    Andrea

  5. Lou says:

    Had this tonight. Yum!

  6. Cristina says:

    Dissent there need to be some liquid to soften the broccoli?. Does it not burn without moisture in the pan?

  7. Dianne says:

    I made this tonight and swapped the almonds with peanuts, and added some crumbled goats feta. Just divine!

  8. Elisa says:

    All green, this looks so deliciouse I love it!

  9. Cheriza says:

    Oh wow! My dinner tonight and it was so easy and extremely delicious and tasty!

  10. Lulu Jade says:

    Made this tonight, it was amazing.
    I work in a residential house for youth and cooked it as a side to their chicken. the teenagers/young adults in the program barely touch veg or salads but they demolished it all and left me with a small amount (little sadness).but it’s winner all round and going to become a regular dish .
    Thanks for sharing this teresa

  11. Renae says:

    Enjoyed this tonight with a piece of grilled steak. Added some cubed eggplant, that I had leftover, at the same time as the broccoli.

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  1. [...] Combine ginger, turmeric, garlic, tamari, lime juice and olive oil into a bowl.  For a smoother paste I love using my mortar which combines the ingredients perfectly. Fold in the finely chopped coriander root. Add the fish fillet and coat well. Wrap the fish individually using baking paper, foil or banana leaf.  Make sure it is really well sealed into a lovely neat little pocket. Steam the fish for 10 minutes until cooked through and remove from the heat. Serve immediately with your choice salad or vegetables.  I love my warm broccoli salad with kale, lime and roasted tamari almonds. [...]



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