🥘 Ingredients
- extra virgin olive oil ¼ cup
- soy sauce or tamari 1 ½ tbsp
- agave nectar or maple syrup 1 ½ tsp
- large lime 1
- garlic cloves 3
- broccoli ¾ lb
- scallion 1
- cilantro leaves and tender stems 1 handful
- vegan mayonnaise or vegan yogurt 2 tbsp
- Kosher
Zesty Sauce
📝
If you have more scallions and want a stronger oniony flavor, add more scallions to this salad. Not a fan of cilantro? Use flat-leaf parsley instead. If you’re averse to vegan mayo, substitute it with a creamy, tangy vegan yogurt. Add more lime juice and salt for additional tang and saltiness. If you have pickled chile peppers in your fridge, they add a nice spicy, tangy bite to this meal. Storage: Store the leftover salad in an airtight container in the fridge for 3 days. Nutrition boost: Fold shredded carrots or diced red or orange bell pepper into the salad. For extra protein, fold in some pepitas or hemp seeds.
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1Prepare: extra virgin olive oil , soy sauce or tamari , agave nectar or maple syrup , large lime , garlic cloves .
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2Combine all the ingredients in a jar and shake well. Seal the jar, label it, and store in the fridge for 1 week.
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3Gather: broccoli , scallion , cilantro leaves and tender stems , 4 1/2 tbsp Zesty Sauce (from meal prep), vegan mayonnaise or vegan yogurt , Kosher salt or sea salt.
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4If you did not chop your broccoli during Vegetable Prep, do the following: Chop off the tough bottom 1 inch (2.5 cm) from the broccoli stalks. Using a vegetable peeler, peel away the tough outer layer from the stalks. Roughly chop the stalks and add to a food processor. Quickly pulse 10 to 15 times until the stems are finely chopped (but not finely minced). Scoop out and into a large airtight container or ziploc bag (line it with a paper towel to absorb moisture). Cut the broccoli crowns into large pieces or large florets and add to the food processor. Quickly pulse until finely chopped (but not finely minced). Transfer to the container or bag and refrigerate.
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5Trim the top 1 inch (2.5 cm) or so from the scallion, including any wilted ends. Thinly slice the scallion. Chop the cilantro.
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6In a large bowl, combine 4 1/2 tbsp Zesty Sauce with the mayonnaise, scallion, and cilantro.
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7Add 3/4 lb broccoli and toss to coat. Taste and add 1 tbsp mayo or some olive oil for more richness. Season to taste with salt if needed.