Who wants a broccoli salad that’s gooped together with mayonnaise and sugar? We’ve upgraded this classic with broccolini and a light, tangy vinaigrette.
Yield: 4 servings
Active Time: 10 minutes
Total Time: 15 minutes
12 ounces broccolini
4 tablespoons coconut oil
1 bunch chives, finally chopped
1 clove garlic, minced
1 tablespoon spicy brown mustard
2 tablespoons coconut vinegar
1 tablespoon raw honey
Salt and pepper to taste
1/2 cup cherry tomatoes, halved
Heat 1 tablespoon coconut oil in a skillet over medium-high heat. Add in broccolini and sauté, stirring, 5 minutes until cooked, yet still crunchy and bright green.
In a small bowl, whisk together 3 tablespoons coconut oil with garlic, chives, mustard, coconut vinegar, honey, and salt and pepper.
Toss cooled broccolini with cherry tomatoes and dressing. Stir to coat evenly.
Photo credit: Paul Delmont
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