Our friends at The Detox Kitchen made this delicious crunchy salad using our Almond Butter. Sweet, salty, creamy, fresh - this salad has it all. Perfect for a summer's day.
Ingredients
- 240g cooked brown rice
- 40g cooked black quinoa
- 8-10 tender stem broccoli florets
- 1/4 red cabbage, shredded
- 1 red apple, chopped into chunks
- 2 handfuls of trimmed kale
- 1/2 lime
- Handful of spring onion, sliced
- Handful of flaked almonds
For the dressing
- 2 tbsp smooth Pip & Nut Almond Butter
- 1 tbsp sesame oil
- 2 tbsp tamari gluten free soya sauce
- Knob of ginger, peeled and chopped
- 1/2 lime
Make the dressing by blitzing together all the ingredients until smooth.
Mix the brown rice and quinoa together.
Steam the broccoli florets for 3-5 minutes.
Assemble by adding the kale first to a dish before spooning over the grains. Layer with the red cabbage, apple and tenderstem broccoli. Add a squeeze of lime and drizzle the almond butter dressing over the salad. Top with the spring onion and flaked almonds.
