Recipe

Lunch

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Broccoli Crowns
, chopped into small pieces
Frozen Shelled Edamame Beans
, cooked and cooled
Shallots
, minced
Dry-Roasted Salted Peanuts
, chopped
Peanut Sauce

Broccoli Salad w/ Peanut Sauce

Be sure to get edamame beans with no shells or you will have a big job ahead of you!
Total time: 5 min
Servings: 2
  • 1/2 c. Peanut Sauce
  • 5 c. Broccoli Crowns, chopped into small pieces
  • 2 c. Frozen Shelled Edamame Beans, cooked and cooled
  • 2 tbsp. Shallots, minced
  • 1/2 c. Dry-Roasted Salted Peanuts, chopped
  • Chop broccoli crowns into small pieces, you need 4–5 cups, place in a bowl.
  • Add thawed edamame and minced shallots, toss and set aside.
Prep Recipes 1

Peanut Sauce🌐

You can substitute with peanut butter with almond or cashew butter.
Total time: 5 min
Servings: 4 fl oz.
  • 1 Garlic Cloves, grated or processed in food processor
  • 3 tbsp. Unsweetened Creamy Peanut Butter
  • 3 tbsp. Avocado Oil | Olive Oil
  • 3 tbsp. Honey
  • 2 tbsp. Lime Juice
  • 1 tbsp. Rice Vinegar | Apple Cider Vinegar
  • 1 tsp. Sriracha
  • 1/4 tsp. Sea Salt
  • 1/8 tsp. Dried Ginger
  • Mince garlic and place it in a bowl. Add all other sauce ingredients and whisk until well combined.
  • Pour desired amount of peanut sauce over salad, toss. If you have left over sauce, place in a small bowl and serve on the side.