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+Broccoli Almond Protein Salad

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Broccoli Almond Protein Salad

Course: Salad
Keyword: dairy-free, gluten-free, vegan, vegetarian
Calorie: 300-400, Under 350
Protein: 10-20g
Fiber: 5-10g
Servings: 4
Calories: 301kcal


  • 4 cups Broccoli (chopped into small florets)
  • 2 cups Frozen Edamame (shelled)
  • 4 stalks Green Onion (sliced)
  • 1/4 cup Almonds (chopped)
  • 1/4 cup Almond Butter
  • 1 tbsp Rice Vinegar
  • 1 tbsp Tamari (or Coconut Aminos)
  • 1 1/2 tsps Maple Syrup
  • 1 1/2 tsps Sesame Oil
  • 1 Garlic (clove, minced)
  • 2 tbsps Water


  • In a large mixing bowl, combine the broccoli florets, edamame beans, green onions, and chopped almonds.
  • To make the salad dressing, whisk together the almond butter, rice vinegar, tamari, maple syrup, sesame oil, garlic, and water. Add more water if needed to achieve desired consistency.
  • Pour the dressing over the salad and toss to mix well. Serve immediately, or let sit for a few hours before eating. Enjoy!


  • Leftovers

    Keeps well in the fridge for up to 3 days.
  • Add Protein

    Have this as a side dish with steak, pork, chicken, or fish for a higher protein meal.


Serving: 4g | Calories: 301kcal | Carbohydrates: 21g | Protein: 18g | Fat: 19g | Cholesterol: 0mg | Sodium: 290mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1278IU | Vitamin C: 88mg | Calcium: 182mg | Iron: 3mg

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