Seared Broccoli Salad With Toasted Co­conut And Red Ap­ple

Shape (Malaysia) - - EAT RIGHT -

Makes: 4 Ac­tive Time: 5 mins To­tal Time: 10 mins

• 1 medium head broccoli • 1 ta­ble­spoon co­conut oil • 2 ta­ble­spoons ex­travir­gin olive oil • 1 ta­ble­spoon sher ry vine­gar • 1 ta­ble­spoon Di­jon mus­tard • 1⁄4 ta­ble­spoon kosher salt • Freshly pep­per, groundto taste black • 1 ap­ple, cored and thinly sliced • 1⁄2 cup unsweet­ened toasted co­conut chips • 1 scal­lion, thinly sliced at an an­gle

1. Cut the very bot­tom of broccoli stems to re­move tough ends. Stand broccoli on the flo­rets and slice into thin pieces or “steaks.”

2. In a large non­stick or cast-iron skil­let, heat half the co­conut oil over medium-high heat. Sear broccoli on first side un­til golden brown and be­gin­ning to crisp, about 2 min­utes; flip and cook briefly on sec­ond side un­til ten­der. Trans­fer to a plate. Re­peat with re­main­ing co­conut oil and broccoli.

3. In a small bowl, whisk olive oil, vine­gar, mus­tard, salt, and pep­per. On a large serv­ing plat­ter, layer broccoli, ap­ple, co­conut chips, and scal­lion. Driz­zle with dress­ing and coarsely grind black pep­per on top. Serve at room tem­per­a­ture or chilled.

* Nu­tri­tion facts per

serv­ing: 223 calo­ries, 16 g fat (8.3 g sat. fat), 266 mg sodium, 7 g fiber, 5 g protein. Per­cent Daily Val­ues are based on a 2,000 calo­rie diet

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