Tangy, sweet, crunchy broccoli salad; elevated with dates, pistachios, and almonds.
2 tablespoon almonds, chopped
2 tablespoons pistachios
1 head of broccoli, chopped into bite-sized florets
2 tablespoons olive oil
1 garlic cloves, minced
1 tablespoon garam masala
1 tablespoon hot curry
1 small red onion, pink onion, or medium shallot
2 tablespoons lemon juice
2 tablespoons vinegar
1 teaspoon agave, date syrup, or maple syrup
1/4 cup dates, chopped
1/4 cup parsley
salt and pepper to taste
Toast pistachios and almonds in a pan until slightly browned.
Heat the garlic, hot curry, and garam masala in a pan with oil for about 1-2 minutes until fragrant. Remove from heat and add the rest of the ingredients.
Meanwhile, steam the broccoli for 1-2 minutes – it shouldn’t be entirely cooked. Transfer to your serving bowl.
Pour the sauce over the broccoli and mix well to combine. Your salad is ready! It can be eaten warm, at room temperature, or cold.
You can be flexible with the types of nuts added to this recipe; use only pistachios, only almonds, or sub either with walnuts or/and pecans.
If you only have regular curry I recommend adding an additional 1/4 teaspoon cayenne pepper to the sauce.
The dates can be substituted with raisins. The 1/4 cup can be scaled down to 2 tablespoons if you’re watching your sugar intake – but I do recommend adding slightly more liquid sweetener to balance out the sourness from the lemon and vinegar. As with all my recipes, taste along the way so that you can make necessary adjustments in seasoning.
I recommend pairing this broccoli salad with hearty, savory dishes such as a table spread of baba ganoush, hummus, falafel, a simple green salad, or my Sweet Potato Lentil Burgers!