Broccolini-almond salad
Indulge in a flavorful fusion of tender broccolini and crunchy almonds in this vibrant salad. A delightful blend of textures and flavors awaits in every bite.
Ingredients:
- 2 bunches broccolini, ends trimmed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 cup dried currants
- 2 tablespoons shaved Parmesan cheese
- 2 tablespoons sliced almonds
- 1 teaspoon grated lemon zest
Instructions:
- Start by heating a large pot of water with salt until it boils. Prepare a bowl of ice water by filling a large bowl with ice and water. Cook around a quarter of broccolini in the boiling water until the stems are tender but still slightly crisp, which should take about 2 to 3 minutes, depending on how thick the stems are. Use tongs to move the broccolini to the ice water bath. Repeat this process with the rest of the broccolini. Make sure to drain the broccolini properly.
- Place the broccolini on a serving dish. Drizzle some oil and lemon juice over them. Sprinkle currants, Parmesan cheese, almonds, and lemon zest on top.
Summary:
- Calories: 940 kcal
- Fat: 45 g
- Protein: 46 g
- Carbs: 115 g
- Potassium: 4305 mg
- Magnesium: 327 mg