Monday, August 3, 2015

Curried Broccoli Salad

Curried Broccoli Salad
4 Servings
1 head of broccoli, cut into florets
¼ cup cranberries
½ cup sliced almonds
1 small red onion, thinly sliced
   for the Dressing
¼ cup Organic silken tofu
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1 teaspoon curry powder
½ teaspoon sea salt
¼ teaspoon cayenne pepper

Note: You can blanch your broccoli to soften it slightly by boiling it in hot water for 1 – 2 minutes and then cooling it down rapidly in a bowl of cold water and ice. Drain thoroughly before adding ingredients.

Place broccoli florets, cranberries, almonds and onions in a large bowl and mix thoroughly.
In a blender, food processor or using an immersion blender, puree all of the salad ingredients until smooth and creamy.  Taste for seasoning and adjust as required.

Pour dressing over the salad, mix thoroughly and let it marinate in the refrigerator at least 1 hour before serving.

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