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Warm Broccoli Salad With Kale, Lime + Roasted Tamari Almonds

Warm Broccoli Salad With Kale, Lime + Roasted Tamari Almonds

Hubby and I are on a 4 week detox and this delicious vegan recipe has been a staple in our home for the last few weeks. It’s from my #1 bestselling ebook VEGAN and my award winning cookbook Purely Delicious. Make it tonight and feel the benefits! 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 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.


+ ingredients & methods +

ingredients (1 bowl)

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


  1. 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.
  2. Add the kale and toss through until just wilted.  Add chilli if using.
  3. Squeeze over the lime juice and toss through the coriander. Season to taste and add a generous amount of black pepper.
  4. Serve in bowls sprinkled with tamari roasted almonds.
+ notes & inspiration +

Serve topped with labna or Persian feta.

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