This powerhouse Asian broccoli ginger salad from Monica Reinagel’s book “The Inflammation-Free Diet Plan” can be served hot or cold. Although we don’t hear about it as often, the anti-inflammation diet is evidenced in many of the new food fads. With a focus on “superfoods”, this diet plays down heavy meat and dairy products in favor of antioxidant rich fruits and vegetables, potent disease fighters (think garlic and onions), and a good dose of Omega-3’s.
Special Diet Notes: Asian Broccoli Ginger Salad
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, vegan, plant-based, and vegetarian.
- 12 almonds, coarsely chopped
- 1 tablespoon canola oil
- 1 tablespoon soy sauce or tamari for gluten-free
- 2 tablespoons lemon juice
- 2 tablespoons seasoned rice wine vinegar
- 2 teaspoons grated fresh ginger root
- 1 teaspoon grated lemon zest
- 1 teaspoon ground pepper
- ½ clove garlic, minced
- 4 cups broccoli florets
- 3 scallions, thinly sliced
- Using steamer basket, steam broccoli over boiling water until just tender, 5 to 7 minutes. Run broccoli under cool water to stop cooking and drain.
- Heat medium skillet over medium heat. Add almonds and ½ teaspoon of oil to hot pan. Cook, stirring frequently, until nuts are just toasted, 3 to 4 minutes. Add 2 teaspoons of soy sauce and stir until coated. Remove from heat and cool.
- Whisk together juice, vinegar, ginger, zest, pepper, remaining soy sauce, and garlic in medium bowl. Add remaining oil to liquid in a thin stream, whisking briskly.
- Add broccoli and scallions to dressing and toss to coat. Sprinkle with toasted nuts.