Roasted Asparagus & broccoli with fresh green cabbage in a creamy avocado dressing....give your liver a big boost with this nutrient dense salad rich in cruciferous vegetables.
Ingredients:
12-15 asparagus spears
1 medium head of broccoli
1 tbsp avocado oil or grape seed oil
dash of salt & pepper
5 cups of shredded green cabbage
1 tsp lime juice
1/2 cup of sliced almonds
Dressing:
1/2 an avocado
2 tbsp tahini
3/4 cup water
1 clove of garlic
1/4 cup chopped parsley, plus a few extra leaves for garnish if desired
1 lime
1/4 tsp salt
dash of pepper to taste
Set oven to 400F
Cut broccoli head and stem into 1-2 inch pieces stem. Snap off firm ends of asparagus spears. Place on baking trays. Drizzle with oil and move veggies around until equally coated. Sprinkle with salt & pepper. Bake asparagus and broccoli for 15 minutes. Remove from oven and chop asparagus into 2 inch pieces.
Place shredded cabbage in a large bowl. Drizzle about 1 tsp of lime juice over shredded cabbage and massage in to equally combine.
In a blender add all dressing ingredients and blend until smooth. Dressing should be fairly thick.
Toast almonds in frying pan over medium heat until slightly golden brown. This should only take a few minutes. Frequently flip or stir almonds so they don't burn. Save 1/4 of toasted almonds for garnish.
Add all ingredients together in the large bowl with shredded cabbage. Mix together until dressing is evenly coating all veggies. Garnish with extra toasted almonds & parsley leaves.
Makes about 6 side dish servings, 3-4 entree meal servings.
Store in fridge for up to 5 days in an air tight container.
Add baked tofu for a full entree meal.
Prep & Baking time:
Prep time: 30 minutes
Baking time : 15 minutes (done at the same time as prepping)
Total time : 30 minutes
Love the Power of Food:
Cruciferous vegetables like broccoli and cabbage are rich in micronutrients nutrients like vitamin C, A & K which support liver function and its detoxification process, and support and boost your immune system.
Комментарии