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Lilly’s Table

 
 
Thai Watermelon Soup
© Lillys-Table.com Photo of Thai Almond Broccoli
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Thai Almond Broccoli

from Thai Watermelon Soup & Thai Almond Broccoli, the Week of August 19, 2012.
View the next recipe for this meal.

This is more or less a salad with a nutty-thai sauce. Use peanut butter or even sunflower butter instead of the almond butter. It is tasty chilled as a main dish salad with a few extra veggies or serve it hot over rice.

Ingredients

  • ¼ cup almond butter
  • 1 clove garlic, finely minced
  • 2 tablespoons ginger, finely minced
  • 1 tablespoon soy sauce, tamari for gluten-free
  • ½ teaspoon red chili sauce, optional
  • ¼ cup water, boiling
  • 4 cups broccoli, florets & stems, chopped
  • 4 slices sweet onion , thin
  • 1 cup cucumber, thinly sliced, optional if serving cold

Serving Size: 2 People

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Preparation Instructions

Bring a large pot of water to a boil.

Whisk together the almond butter, ginger, soy sauce, garlic, red chili sauce and the hot water.

Prepare a large bowl of ice water. Dunk the broccoli into the boiling water and blanch briefly about 30-60 seconds (longer if you prefer more tender broccoli) until brilliant green.

Remove from the water and dunk in the ice water bath. Strain again and toss with the peanut sauce, sweet onion slices and cucumber slices.

If you prefer to serve this dish hot, simply skip the ice bath.