Broccoli Rabe Salad
This broccoli rabe salad a perfect healthy lunch recipe, either made fresh or prepped ahead of time. Because we're using some quite robust greens, it will last in a sealed container in the fridge for a day.
- 3 1/2 oz sunflower seed butter
- 3/4 oz ginger fresh and peeled
- 1/2 tsp salt
- 2 tsp lemon juice
- 1 tsp honey
- 2 1/2 oz water
- 2 tbsp olive oil
- 1 tbsp tamari
- 12 oz broccoli rabe
- 8 ozs cavolo nero
- 28 ozs savoy cabbage
- 4 tbsp sunflower seeds
- 6 tsp cilantro finely chopped
Spray your pan with a little coconut oil and start cooking the broccoli on a medium heat.
After 5 minutes add the savoy cabbage and cook for another 3 minutes, turning the greens and broccoli regularly.
Finally, add the cavolo nero and cook for another 2 minutes. All of your green should be nicley wilted, but not overcooked. They should have a nice amount of charring on.
Transfer the greens to a bowl.
On the same heat, toast your sunflower seeds for a minute or so, until they get a little brown.
Mix the dressing with the greens and the toasted sunflower seeds. Serve and sprinkle the cilantro on top.