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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A great healthy salad adapted from the Almond Board of California. The recipe calls for julienned veggies, but you can chop if you like. Ingredients:
3/4 cup broccoli stem, peeled and julienned (or buy the packaged broccoli slaw) |
3/4 cup zucchini, julienned |
1/2 cup celery, julienned |
1/2 cup red onion, thinly sliced |
1/4 cup red bell pepper, julienned |
1/4 cup toasted slivered almonds |
6 tablespoons extra virgin olive oil |
2 tablespoons lemon juice |
1 tablespoon rice vinegar (i use seasoned) |
1 tablespoon sugar |
1 teaspoon toasted sesame oil |
3 tablespoons chopped fresh parsley |
1 1/2 tablespoons chopped fresh mint |
1 tablespoon grated lemon zest |
salt and pepper, as needed |
Directions:
1. In a large bowl, toss together broccoli, zucchini, celery, onions, bell peppers and almonds.
2. In a small bowl, whisk together oil, lemon juice, parsley, mint and lemon zest.
3. Pour over vegetable mixture; toss gently to coat. Season with salt and pepper.
4. Enjoy!
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