Crunchy Broccoli Protein Salad

I know I’ve said it before, but I’m not a huge traditional salad person.  I love vegetables and I love dressing but would much rather eat them together in a big bowl rather than deal with lettuce mussy-ing up the situation.

This “salad” is a great plant-based option that really fills you up.  The protein from the edamame, almond butter, and almonds work well on their own, but you could definitely beef it up by adding fish, chicken, etc.

If you are meal prepping for the week, these are a great lunch as they keep well in the fridge for a few days after being dressed.

SERVING SIZE

• Serves 3-4

INGREDIENTS

Sauce

• 2 Tbsp Almond Butter
• 2 Tbsp Tamari
• 2 Tbsp Toasted Sesame Oil
• 2 Tbsp Rice Vinegar
• 1/2 tsp garlic powder
• 1 cup chopped almonds
• salt and pepper to taste

Salad

• 3 cups raw or lightly steamed broccoli florets (roughly chopped)
• 2 cups shelled edamame
• 1 carrot (sliced)
• 1 cup corn

• DIRECTIONS

1. Whisk all the ingredients for the sauce together and set aside.
2. Assemble salad ingredients into large bowl. Mix in dressing until well combined. Serve and enjoy! Note: this salad is delicious as leftovers.
3. This amount of dressing is for a “lightly” dressed salad–if you like more dressing, feel free to double the amounts.