1 cup broccoli, chopped in small florets

1/2 cup shelled edamame

1 stalk sliced green onion

1/8 cup chopped almonds

1/8 cup almond butter

1/2 tbsp. rice vinegar OR if avoiding sugar use Apple Cider Vinegar

1/2 tbp. Tamari

1/2 tbsp. maple syrup

1/2 tbsp. sesame oil

1/2 minced garlic clove

1 tbsp. water

Cooked chicken breast – roast chicken, grilled chicken whatever your personal preference. Great way to use a leftover or pre-cook some chicken breasts to have on hand on the weekend for the week.  SUBSTITUTE plant based protein if you are vegan or vegetarian.


-In large mixing boil combine the broccoli, edamame, onions and almonds (Dr. Turner ND suggests slightly steaming the veggies if raw vegetables make you bloat. )

-For the dressing mix together the almond butter, rice vinegar, tamari, maple syrup, sesame oil, garlic and water.  Add more water as needed for consistency. 

-Add precooked chicken into the salad, pour dressing over and toss to mix well.  Enjoy!

Tip: Use a little blender for the dressing as it is the easiest way to get a smooth consistency with the nut butter. 

Recipe by Allison Madigan, DHN

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