Broccoli almond protein salad
Ready in 20 minutes
4 cups broccoli cut into small florets
2 cups shelled edamame
4 stalks french onions
1/2 cup almonds - chopped
1/4 cup almond butter
1 tbsp rice vinegar
1 tbsp Tamari or Coconut aminos
1 tbsp Maple syrup
1 tbsp Sesame oil
1 Garlic clove minced
2 tbsp filtered water
In a large mixing bowl, combine the broccoli florets, edamame beans, green onions, and chopped almonds.
To make the salad dressing, whisk together the almond butter, rice vinegar, tamari, maple syrup, sesame oil, garlic, and water.
Add more water if needed to achieve desired consistency.
Pour the dressing over the salad and toss to mix well. Serve immediately, or let sit for a few hours before eating.
Keeps well in the fridge up to 3 days.