We’re all for recipes that turn what we should eat (i.e more greenery) into a tasty little side dish we actually want to eat. Teresa Cutter, aka The Healthy Chef, has managed to pique our interest in broccoli and kale by adding tangy lime, chilli and topping it all off with crunchy almonds. We don’t know about you, but we’re adding this to our dinner rotation stat.
This is my go-to wellness recipe, which makes you feel amazing after eating it. It can be enjoyed on its own or served with extra protein such as steamed white fish drizzled with extra lime, olive oil and black pepper. Itâ€™s a powerhouse of alkalinising antioxidants, including vitamin C, E and CoQ10. This salad is also high in B-group vitamins and the minerals potassium and magnesium, which help nourish the nervous system when under stress.
Warm Broccoli Salad with Kale, Lime & Roasted Tamari Almonds
1 broccoli head, roughly chopped
2 tablespoons olive oil
1 garlic clove, smashed
1 generous teaspoon fresh ginger, grated
1â„2 kale bunch, trimmed and finely sliced
1 whole lime
1 coriander (cilantro) bunch, chopped
Sea salt and pepper to taste
1 handful roasted tamari almonds
1â„4 fresh green chilli, seeded and chopped (optional)
SAUTEÌ 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 â€“ this should take about 3 minutes.
ADD the kale and toss through until just wilted. Add chilli if using.
SQUEEZE the lime juice on top and toss through the coriander.
SEASON to taste, adding a generous amount of black pepper.
SERVE in bowls and sprinkle roasted tamari almonds on top.
This recipe is an excerpt from Teresa Cutter’s brand new cookbook Purely Delicious, now available in selected bookstores.