Broccoli Crunch Salad

broccoli crunch again2This is a variation on the vegetarian broccoli salad I first saw here. Using simpler ingredients is fine. The most difficult part for me (in Japan) is the almond butter, as I have to make it myself. However, with a good food processor it’s simple. I’ll post instructions soon, but in the meantime, it’s easy to find them online.

1 clove garlic
1/2 tsp salt
1/4 cup almond butter
3 tbsp lemon juice
1 tsp honey
2 tbsp extra virgin olive oil

1 head broccoli
1 medium-sized apple
1/4 small red onion
1/3 cup candied nuts (Pecans, walnuts, or almonds: to candy nuts, first chop roughly, then put in a dry frying pan with a few spoonfuls of sugar. Heat and stir until sugar melts and coats nuts. Pour out onto aluminum foil and let cool completely.)


Crush the garlic clove with the side of a knife. Chop well, then crush the pieces again. Repeat two or three times until garlic becomes a paste. Mix with the other dressing ingredients: salt, almond butter, lemon juice, honey, and olive oil, and set aside.

Cut broccoli into bite-size pieces. Blanch in boiling water for 60 seconds, then drain.

Cut apple into small bite-size pieces, and slice red onion thinly. Combine broccoli, apple, onion, and candied nuts.

When ready to serve, mix with the dressing. If the dressing is too thick, add a little water. (However, I always find that the water absorbed by the broccoli will thin out the dressing, so adding water makes it too thin.)


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