Monday 29 May 2017

Broccoli and Carrot Ribbon Salad

vegan, GF, sugar free

A quick and gorgeous Moroccan-inspired salad that works well as a main dish or as a crisp side salad.


2 tablespoons plus 1/4 teaspoon salt, divided
3 heads broccoli, cut into florets 
150g rice
5 carrots, shredded or cut into ribbons
1/2 cup parsley, minced
1 cup toasted almonds, chopped 

3 lemons, juiced
2 tablespoons maple syrup
4 teaspoons cumin, toasted
1/4 teaspoon pepper
2 to 3 tablespoons olive oil


Bring a large pot of water and 2 tablespoons salt to a boil. Add broccoli and cook for 2 minutes, until tender but crisp. Drain and run broccoli under cold water to cool and prevent further cooking. Cook rice. Mix broccoli, carrots, parsley, rice and almonds in a large bowl.

In a small bowl whisk together lemon juice, maple syrup, cumin, 1/4 teaspoon salt and pepper. Slowly add olive oil and keep whisking. Taste and adjust seasonings. Toss salad with dressing and serve.

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