Broccoli Topped with Almonds

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Broccoli Topped with Almonds
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 21 min.
Ready in
Calories:
93
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie93 kcal(4 %)
Protein3.01 g(3 %)
Fat5.82 g(5 %)
Carbohydrates9.26 g(6 %)
Sugar added4.31 g(17 %)
Roughage2.05 g(7 %)
Vitamin A11.44 mg(1,430 %)
Vitamin D0 μg(0 %)
Vitamin E2.07 mg(17 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.14 mg(13 %)
Niacin0.98 mg(8 %)
Vitamin B₆0.08 mg(6 %)
Folate27.81 μg(9 %)
Pantothenic acid0.2 mg(3 %)
Biotin6 μg(13 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C27.66 mg(29 %)
Potassium181.08 mg(5 %)
Calcium40.43 mg(4 %)
Magnesium33.1 mg(11 %)
Iron0.63 mg(4 %)
Iodine0.27 μg(0 %)
Zinc0.44 mg(6 %)
Saturated fatty acids0.54 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
2 bunches fresh Broccoli chopped (about 900 g | 6 cups)
¼ cup blanched almonds (slivered)
½ Red onion (diced)
2 tablespoons seasoned Rice vinegar
1 tablespoon honey
2 teaspoons fresh ginger (minced)
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
How healthy are the main ingredients?
Broccolialmondhoneygingersoy sauce

Preparation steps

1.
Separate broccoli into bite-sized florets and chop the top portion of the stem into 1-inch cubes. In a medium saucepan, bring salted water to a brisk boil. Add broccoli and boil until tender-crisp, about 2 to 3 minutes. Drain broccoli immediately and plunge into ice cold water to stop the cooking process. Drain well.
2.
Over medium heat, toast almonds in a dry skillet until golden brown and fragrant. Watch with a careful eye to prevent burning. Set aside.
3.
In a large bowl, whisk together rice vinegar, honey, ginger, sesame oil and soy sauce. Add broccoli and onion and toss well to thoroughly coat. Add toasted almonds and toss gently just before serving. Serve salad at room temperature or slightly chilled.