Broccoli Orange Asian Salad Recipe
A high protein Continental recipe with broccoli - cut into florets, baby spinach - any salad leaves, purple cabbage - shredded. Ready in 30 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
9 steps- 1
To begin making the Broccoli Orange Asian Salad recipe, prepare all the vegetables and fruit required
broccoli - cut into florets(1)baby spinach - any salad leaves(1 cup)orange - peeled and segmented(1)sriracha sauce - or any asian styles hot sauce(1 tablespoon)orange - zest of one - 2
Zest the orange and save it for the dressing before you segment it
orange - peeled and segmented(1)orange - zest of one - 3
In a grill pan/pan drizzle some olive oil and grill or saute the broccoli and snow peas until they are slightly charred on a high flaming while continuously stirring it around
broccoli - cut into florets(1)to 12 snow peas(10)extra virgin olive oil - for cooking as needed - 4
It should take around 2 to 3 minutes
- 5
Now assemble the salad by layering a plate with salad leaves, then spread the purple cabbage and carrots
baby spinach - any salad leaves(1 cup)purple cabbage - shredded(50 grams)carrot (gajjar) - finely julienned(1) - 6
Place the warm broccoli and snow peas on top and finally place the orange segments
broccoli - cut into florets(1)to 12 snow peas(10)orange - peeled and segmented(1)orange - zest of one - 7
In a small mixing bowl, add all the ingredients of the dressing and whisk it all together until it thickens and emulsifies with a glossy appearance
- 8
Now drizzle the dressing just before serving and sprinkle crushed peanuts on top
tablespoons raw peanuts (moongphali) - crushed(2) - 9
Serve Broccoli Orange Asian Salad along with Tomato Noodle Soup and Whole Wheat Rosemary Focaccia Bread Recipe for a healthy and delicious weekday dinner
broccoli - cut into florets(1)baby spinach - any salad leaves(1 cup)orange - peeled and segmented(1)sriracha sauce - or any asian styles hot sauce(1 tablespoon)orange - zest of one
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Broccoli Orange Asian Salad Recipe
A high protein Continental recipe with broccoli - cut into florets, baby spinach - any salad leaves, purple cabbage - shredded. Ready in 30 min, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
9 steps- 1
To begin making the Broccoli Orange Asian Salad recipe, prepare all the vegetables and fruit required
broccoli - cut into florets(1)baby spinach - any salad leaves(1 cup)orange - peeled and segmented(1)sriracha sauce - or any asian styles hot sauce(1 tablespoon)orange - zest of one - 2
Zest the orange and save it for the dressing before you segment it
orange - peeled and segmented(1)orange - zest of one - 3
In a grill pan/pan drizzle some olive oil and grill or saute the broccoli and snow peas until they are slightly charred on a high flaming while continuously stirring it around
broccoli - cut into florets(1)to 12 snow peas(10)extra virgin olive oil - for cooking as needed - 4
It should take around 2 to 3 minutes
- 5
Now assemble the salad by layering a plate with salad leaves, then spread the purple cabbage and carrots
baby spinach - any salad leaves(1 cup)purple cabbage - shredded(50 grams)carrot (gajjar) - finely julienned(1) - 6
Place the warm broccoli and snow peas on top and finally place the orange segments
broccoli - cut into florets(1)to 12 snow peas(10)orange - peeled and segmented(1)orange - zest of one - 7
In a small mixing bowl, add all the ingredients of the dressing and whisk it all together until it thickens and emulsifies with a glossy appearance
- 8
Now drizzle the dressing just before serving and sprinkle crushed peanuts on top
tablespoons raw peanuts (moongphali) - crushed(2) - 9
Serve Broccoli Orange Asian Salad along with Tomato Noodle Soup and Whole Wheat Rosemary Focaccia Bread Recipe for a healthy and delicious weekday dinner
broccoli - cut into florets(1)baby spinach - any salad leaves(1 cup)orange - peeled and segmented(1)sriracha sauce - or any asian styles hot sauce(1 tablespoon)orange - zest of one
Rate this recipe
