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5 from 4 votes

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.
Servings4

Ingredients

Dressing

  • 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

Salad

  • 12 oz broccoli rabe
  • 8 ozs cavolo nero
  • 28 ozs savoy cabbage
  • 4 tbsp sunflower seeds
  • 6 tsp cilantro finely chopped

Instructions

Dressing

  • Blend all ingredients together in a high speed blender
  • Will keep in a sealed container for up to 5 days

Salad

  • 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.
Rate This Recipe
5 from 4 votes