Broccoli salad and peanut dressing

Recipe Information

Ingredients

• 4 cups broccoli florets

• 1 medium red bell pepper, cut in thin strips, about 1 cup

• 1/3 cup red onion, cut in thin crescents

• 3 tablespoons smooth peanut butter, natural and unsweetened

• 2 teaspoons roasted sesame oil

• 1-2 tablespoons rice vinegar

• 2 tablespoons fresh lime juice

• 1 tablespoon reduced-sodium soy sauce

• 1 teaspoon agave nectar

• Pinch of salt

• Black pepper, to taste

• Red pepper flakes, optional

Directions

• Place a steamer basket in a large saucepan.

• Add water to the pan to a depth of 1 inch.

• Cover the pan and bring the water to a boil.

• Add the broccoli to the basket, cover, and steam over medium-high heat until tender-crisp, about 3 minutes.

• Transfer the broccoli to a mixing bowl and add the bell pepper and onion.

• In a small bowl, combine the peanut butter and sesame oil together.

• Add the vinegar, lime juice, soy sauce, and agave and whisk until the dressing is smooth.

• Season the dressing to taste with salt and black pepper.

• Pour the dressing over the vegetables and use a fork to toss until the salad is well coated in dressing.

• Sprinkle red pepper flakes, if using, and mix to combine all ingredients.

• Cover the salad, and refrigerate it for 1 hour (up to 24 hours) before serving.

• Toss the salad well before serving.

Nutrition (per serving)

• Calories: 146 cal

• Total fat: 9g

• Saturated fat: 2g

• Sodium: 255mg

• Carbohydrate: 17g

• Fiber: 4g

• Protein: 6g