Summar salad goals 🥗! This bowl of goodness, with broccoli, corn and fennel, ticks all the right boxes.
We love the addition of almonds, which provide a nutty crunch and a boost of heart-healthy nutrients like vitamin E, fibre, antioxidants, and plant sterols (to name just a few).
It’s the perfect way to celebrate World Almond Day (16 February)! 🥳
Fun fact: 20 almonds make up a healthy 30g handful
Ingredients:
2 head broccoli, cut into quarters
2 head corn, husk removed
Salt, fresh ground black pepper
1 bulb fennel, shaved, fonds reserved
1/2 bunch each flat parsley and coriander or mint
½ cup almonds, toasted, roughly chopped
3 tbsp olive oil
1 tbsp chardonnay vinegar
Juice 1 lemon
Method:
1. Bring a large pot of water to the boil and season generously with salt.
2. Cook the broccoli, in batches for 2 minutes, then refresh in ice water and drain well.
3. Cook the corn in the same water for 8 minutes, allow to drain and cool, then cut the corn from the cobb and place into a mixing bowl.
4. Roughly chop the broccoli from the stem up to the florets and add to the corn along with the fennel, herbs, almonds and dress with the olive oil, vinegar and lemon. Season and toss to serve.
Serves 4
Recipe creation and photo by @cheftomwalton
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