Broccoli Sprout Salad with Matcha-Ginger Vinaigrette
This BROCCOLI SPROUT SALAD with MATCHA-GINGER VINAIGRETTE is an Asian-inspired salad that is loaded with sulforaphane, catechins, and other compounds that boost detoxification and protect the liver from damage.
Follow this recipe to make a delicious one.
🍴 RECIPE 🍴
3 Tbs of rice vinegar
1 Tbs of honey
1 Tbs of finely chopped peeled ginger root
2 garlic cloves
2–3 tsp of Zen Tea Leaf® Matcha Green Tea Powder
2 tsp of tamari
4 Tbs of light (not toasted) sesame oil
2 cups of packed broccoli sprouts
2 cups of packed baby spinach leaves
1 medium carrot
1 small celery stalk
1/2 small red onion
1/2 cup of sugar snap peas
1/4 cup of toasted cashews
1/4 cup of goji berries
2 Tbs of black sesame seeds
In small bowl, whisk together rice vinegar, honey, ginger, garlic, matcha powder, and tamari until well blended. Whisk in sesame oil. Season to taste with salt and white pepper. Set aside.
In medium bowl, combine broccoli sprouts, baby spinach, carrots, celery, red onion, and sugar snap peas. Drizzle salad with just enough dressing to lightly coat, and toss to mix well. Add cashews, goji berries, and black sesame seeds, and toss to combine. Divide salad between four bowls, and serve immediately.
SERVE & ENJOY!
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