This broccoli, edamame, avocado, celery, and bean sprout salad is so delicious. It’s super easy to make. In fact, if you don’t have some of these ingredients on hand, use the lettuce you do have, though make sure it’s organic. And try adding carrots and lettuce in this, if you want. Or finely diced jicama for crunch works well too. Skip the avocado and bean sprouts, if that’s not your thing, and you want to make this for leftovers. Just add more broccoli to make it a substantial dish. It’s a forgiving salad. I love the broccoli stems in this, steamed, they have a little crunch and a fresh springy taste. And the edamame is nice and buttery. In fact, everything in this salad is super healthy. I eat it for dinner over a little black rice, and it’s very satisfying, especially with this dressing. The dressing recipe I developed makes a bigger batch than you’ll need for one salad, so enjoy it on other salads, steamed greens, or as a marinade.
And just a quick note on the amazing health benefits of broccoli. Many of us know that broccoli is good for us, because it is rich in vitamins A, C and E, the big free radical scavengers. But, “it is the sulfur compounds in broccoli and similar vegetables that signal human genes to express certain enzymes and activate detoxification [of the liver].” (from Raymond Francis, author of “Never Be Sick Again”)
Asian Broccoli Salad
(serves 4 or 2 with leftovers)
Ingredients for the Dressing
- 1/4 cup rice vinegar
- 3 tablespoons Nama Shoyu soy sauce or Bragg Liquid Aminos
- 1/4 cup grapeseed oil
- 2 tablespoons organic black sesame oil
- Juice from 2 organic limes
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, crushed
- 2 tablespoons of chili paste
Preparation for the Dressing
Whisk all the ingredients together until emulsified. I store it in a jar, put the lid on it and shake it up. It lasts for up to 5 days. And it’s so tasty, you’ll need about 2-3 tablespoons per salad. Happily, this makes a nice-sized batch so you’ll have enough dressing for several salads. It’s even a great marinade for tofu or meat.
Ingredients for the Salad
- 1 large stalk and the florets of organic broccoli or 3 smaller ones, steamed
- 1 cup organic shelled edamame beans, blanched
- 1/2 avocado, cut in chunks
- 1 cup bean sprouts, rinsed
- 2 stalks of organic celery with leaves, chopped
- (Optional) 1/2 cup fresh basil, chopped
- 3 tablespoons Asian Salad Dressing
- Sea salt and black pepper, to taste
Preparation for the Salad
Steam the broccoli crowns and stalks. Steaming broccoli typically takes 5-6 minutes. Blanch the edamame beans for about 2 minutes. Cut the avocado into chunks. And rinse the bean sprouts.
Allow the broccoli and edamame to cool for about 5 minutes. Cut the broccoli into bite-sized chunks. Make sure you use the stalk too!
In a big bowl, spoon 3 tablespoons of the Asian Salad Dressing. Add the avocado, broccoli, and edamame, stir until coated with dressing, add the bean sprouts and celery. Again, gently stir until they too are coated with dressing. Optional, you can add a cup of organic bean sprouts – I love them for their crunch. Season with salt (or more Bragg Liquid Aminos) and pepper.
Serve on a plate with a cup of black or forbidden rice. Lotus Foods organic forbidden rice is the best.
Without the avocado, this salad keeps well for the next day. Makes a terrific next day lunch! Enjoy!
About the Author: Tania Van Pelt is the creator of Happiness Series. She is a writer and content creator, working in film, tv, and online. She wrote the popular lifestyle book "Ageless Diet," published in late 2015. And she is currently working on her next book. She also developed a sitcom pilot set in the restaurant business called "Employees Only TV" and is developing another web series comedy about Denver.