Asian Broccoli Salad

While all those poor fitness pros and bros on Instagram are choking down their steamed broccoli, I'll be over here happily devouring my bowl full of THIS goodness: Asian Broccoli Salad.

This recipe is adapted from PaleOMG, but my version is not Paleo, I think because cavemen and women did not have access to jars of Trader Joe's Crunchy Natural Peanut Butter. But I do and I'm not sorry. Fat Loss Foodies don't need their food to wear labels (Paleo, Vegetarian, etc.). We just need it to taste good and make us feel good - and this checked both boxes for me:) 

I tested this recipe to go with a new Spicy Thai Chicken Skewer recipe (that's next in the works btw), but one bite of this Asian Broccoli Salad completely side-tracked me. I had to stop work on the next recipe, grab a bowl of this (because standing in the kitchen eating salad with your hands is klassy with a "k"), and get the recipe up for you ASAP. 

It's that good. I can't wait for you to try it! 

- Leslie Ann

Serves 4 // Adapted from PaleOMG

INGREDIENTS

1 bag of Trader Joe's broccoli florets (or 4-5 c. of florets)

1/4 c. crunchy natural peanut butter 

2 Tbs. honey

2 Tbs. olive oil

1 Tbs. rice wine vinegar

1 Tbs. coconut aminos 

1/2 tsp. fish sauce

juice of 1/2 lime

2 cloves garlic, minced

1 tsp. minced fresh ginger

1/2 tsp. each of sea salt and crushed red pepper flakes

DIRECTIONS

1. Bring a large saucepan of water to boil over high heat. Have a colander ready to go in your sink. Once the water is boiling, add broccoli and boil for 90 seconds. Immediately dump the broccoli into the colander and hit it with some cold water to stop the cooking. The broccoli will be bright green, a little tender, but still crisp. 

THIS IS IMPORTANT: Drain the water out very well. Shake off excess water, then grab some paper towels and pat the broccoli as dry as possible. Any water still on the broccoli will make the dressing watery. Boo.

2. For the dressing: Combine remaining ingredients in a bowl and whisk until smooth. 

3. Transfer the dry, cooled broccoli to a large bowl and pour the Asian Peanut Dressing over it. Toss until the dressing is evenly distributed. 

Serve immediately!