Crunchy Almond Butter Salad
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Ingredients
- Salad
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240g cooked brown rice
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40g cooked black quinoa
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8-10 tenderstem broccoli florets
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1/4 red cabbage - shredded
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1 red apple - chopped into chunks
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2 handfuls trimmed kale
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1/2 lime
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Handful spring onion - sliced
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Handful flaked almonds
- Dressing
- 2 tbsp Pip & Nut Smooth Almond Butter
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1 tbsp sesame oil
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2 tbsp tamari (gluten-free soy sauce)
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Knob of ginger - peeled and chopped
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1/2 lime
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Method
Blitz all dressing ingredients together until smooth.
Mix the brown rice and quinoa together.
Steam the broccoli florets for 3-5 minutes.
Add the kale to a dish then spoon over the grains.
Layer with red cabbage, apple and tenderstem broccoli.
Squeeze over lime and drizzle over the almond butter dressing.
Top with spring onion and flaked almonds.
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