Asian Broccoli Salad with peanut sauce

I stumbled across this recipe from Gimme that Oven blog and the original recipe can be found HERE.  But I wanted to make it appropriate for the 21 day fix so I tweaked it a bit.  It makes 2 lunches and it is pretty tasty and definitely different from my normal 21 day fix approved lunches and it’s ready in 15 minutes!  I usually pair this with greek yogurt or it could be used as a side salad for your lunch.  Add tofu or chicken/beef to add a little extra protein.

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Asian Broccoli Salad with peanut sauce

Makes 2 servings

Ingredients:

  • 1 large head of broccoli (4 greens) cut into bite sized pieces
  • 1.5 cups shelled edamame (2 yellows)
  • 1/4 cup Roasted, shelled peanuts (2 oranges)
  • Peanut sauce recipe (listed below)

Peanut Sauce:

  • 1 Tbsp peanut butter
  • 2 tsp white vinegar
  • 2 tsp honey or agave
  • 2 tsp Braggs Liquid Amminos (or lite soy sauce)
  • OPTIONAL: Water to thin it out

Directions:

  1. Mix peanut sauce in a small bowl with a whisk and set aside
  2. Blanch broccoli by putting bite sized broccoli into boiling water for 30 seconds
  3. Using a strainer move to a bowl of ice water immediately
  4. Drain completely and put in a bowl
  5. Add remaining ingredients and mix until peanut sauce is coated

NOTES:  Put the peanuts in ONLY if you’re eating immediately, otherwise they get soggy.  So, if you’re making this ahead of time omit the peanuts and add them right before you eat.  This stays well in the fridge for up to 3 days but I usually eat it right away!  I prefer it room temperature or heated up a little but it would be good cold too.

21 day fix containers:  2 green, 1 yellow, 1 orange, 2 tsp

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