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
-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.