Drizzle gently-cooked baby broccoli with lemon dressing for a crunchy salad.
Ingredients
Method
1) Wash and trim the broccolini and steam for 5 minutes, until it is crisp yet tender. Drain.
2) In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccolini and toss to coat.
Note: Variations: 1/4 tsp of crushed red chilli instead of black pepper or 3 tbsps of toasted hazelnuts, chopped and sprinkled on top
Per Serving:
Calories 50; Total Fat 2 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 2.5 g; Carb 5.5 g; Fiber 1 g; Cholesterol 0 mg; Sodium 120 mg
Excellent source of: Vitamin A, Vitamin C
2) In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccolini and toss to coat.
Note: Variations: 1/4 tsp of crushed red chilli instead of black pepper or 3 tbsps of toasted hazelnuts, chopped and sprinkled on top
Per Serving:
Calories 50; Total Fat 2 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 2.5 g; Carb 5.5 g; Fiber 1 g; Cholesterol 0 mg; Sodium 120 mg
Excellent source of: Vitamin A, Vitamin C
Rate this recipe
Overall Rating:
4.50
(24)
