This salad is kinda amazing. I would have never thought to put broccoli with fruit but I was inspired after seeing this recipe from a favorite blog of mine, 101 Cookbooks. I swapped apples for peaches, which are in season here in the Peach state, and I loved the sweet and crispy combination. The dressing was amazing and I will now start to use almond butter in a lot more of my dishes. You can pick almond butter up at most grocers, but if you have a Trader Joe’s they have the best prices. In total you have a salad with crisp green broccoli, creamy almond dressing, crispy rich shallots and sweet tender peaches. Fabulous.
- 2 small heads of broccoli
- 3 peaches, sliced thin
- 3 green onions (scallions), sliced thin
- 1/2 cup almonds, walnuts or other nut
- 2 shallots, sliced thin
- 1 garlic clove
- 1/4 cup almond butter
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon honey
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons hot water
Prepare your crispy shallots: Stir together the shallots, a splash of olive oil and a bit of salt in a small skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark brown (but not burn), and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit.
Begin Salad: Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccoli heads just long enough to take the raw edge off – 10 or 15 seconds. Drain and rinse with cold water. Set aside to continue draining & drying.
Make your dressing: Chop the garlic finely and smash with the back of a spoon so it becomes paste-like. In a small bowl, mix the garlic, a dash of salt, almond butter, lemon juice, honey, and olive oil. Whisk to combine. Add the hot water and whisk until light and creamy. Add more hot water if needed for consistency. Taste and season with salt as needed or make any other adjustments you like.
Chop your broccoli into small bite-size pieces and place in a large bowl. Mix with the sliced peaches. Top with the scallions, shallots, and almonds. Drizzle with dressing. Serve immediately.
Recipe source: Inspired by the recipe linked above
Time: ~40 minutes