Almond & Broccolini Salad
I love the mix of textures in this salad!
Ingredients
- 2 bunches broccolini ends trimmed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- ¼ cup Naturebox Zingy Currants
- 2 tablespoons shaved Parmesan cheese
- 2 tablespoons sliced almonds
- 1 teaspoon grated lemon zest
Instructions
- Bring a large pot of salted water to a boil. Prepare an ice water bath – fill a large bowl with ice and water. Blanch about 1/4 of broccolini in boiling water until stems are tender-crisp, about 2 to 3 minutes, depending on thickness of stems. Using tongs, transfer broccolini to ice water bath. Repeat with remaining broccolini. Drain broccolini well.
- Transfer broccolini to serving platter. Drizzle with oil and lemon juice. Sprinkle with Zingy Currants, Parmesan cheese, almonds and lemon zest.
Calories: 109kcal, Carbohydrates: 10g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 1mg, Sodium: 46mg, Potassium: 78mg, Fiber: 1g, Sugar: 5g, Vitamin A: 1018IU, Vitamin C: 55mg, Calcium: 75mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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