Serves 6 to 8
1/2 cup almond butter
1 1/2 tablespoons lemon juice
2 tablespoons chopped pitted dates, raisins or prunes
1 tablespoon chopped fresh ginger
2 cloves garlic, roughly chopped
1/2 teaspoon sea salt or 1 tablespoon reduced-sodium tamari
1/2 small serrano pepper, finely chopped (optional)
1/3 cup water
2 heads broccoli, cut into florets and blanched
1/3 cup chopped cilantro, plus more for garnish
1 1/2 cups mung bean sprouts
In a blender or food processor, purée almond butter, lemon juice, dates, ginger, garlic, salt, pepper and water until smooth. Transfer dressing to a large bowl, add broccoli and cilantro and toss well. Cover and marinate for up to 1 hour, if you like. Arrange bean sprouts on a large platter, top with broccoli, garnish with cilantro and serve.
- Recipe from Whole Foods Market