June 16, 2022
Broccoli Sprout Salad with Matcha-Ginger Vinaigrette
Broccoli Sprout Salad with Matcha-Ginger Vinaigrette
INGREDIENTS
- 3 Tbs. rice vinegar
- 1 Tbs. honey
- 1 Tbs. finely chopped peeled ginger root
- 2 garlic cloves, finely minced
- 2–3 tsp. matcha green tea powder
- 2 tsp. tamari
- 4 Tbs. light (not toasted) sesame oil
- 2 cups packed broccoli sprouts
- 2 cups packed baby spinach leaves, shredded or chopped small
- 1 medium carrot, cut into thin matchsticks
- 1 small celery stalk, very thinly sliced on the diagonal
- 1/2 small red onion, thinly sliced
- 1/2 cup sugar snap peas, thinly sliced on the diagonal
- 1/4 cup toasted cashews
- 1/4 cup goji berries
- 2 Tbs. black sesame seeds
METHOD
- In small bowl, whisk together rice vinegar, honey, ginger, garlic, matcha powder, and tamari until well blended. Whisk in sesame oil. Season to taste with salt and white pepper. Set aside.
- In medium bowl, combine broccoli sprouts, baby spinach, carrots, celery, red onion, and sugar snap peas. Drizzle salad with just enough dressing to lightly coat, and toss to mix well. Add cashews, goji berries, and black sesame seeds, and toss to combine. Divide salad between four bowls, and serve immediately.
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Ingredients Whipped Feta 1 cup/227 grams 0% plain Greek yogurt ½ cup/70 grams crumbled low-fat feta cheese ¼ cup/13 grams chopped fresh parsley 1 tablespoon/6 grams fresh lemon zest Patties and Salad 1 pound 92% lean ground chicken breast 1 large egg, lightly beaten 2 cups/227 grams grated zucchini (about 2 medium zucchini) 3 tablespoons psyllium whole husks 1 teaspoon dried thyme ½ teaspoon garlic powder ½ teaspoon onion powder Fine sea salt Freshly ground black pepper Nonstick cooking spray Salad 4 cups/121 grams packed baby arugula 1 tablespoon fresh lemon juice 1 tablespoon avocado oil
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