Another low-carb, low-saturated-fat dish crafted for diabetes-friendly meals.
This Cold Broccoli Pesto Salad is a versatile, healthy option perfect for a light lunch or a meal-prepped side dish. Made with vegan pesto and almond butter, this salad brings a unique twist to classic pesto flavors. Pair it with a protein, like tuna, or tofu. Perfect for anyone looking for a low-carb, vegan-friendly recipe with a bright, refreshing taste.
Ingredients
- 2 x 10 oz steam-in-bag broccoli
- 2-3 tablespoons pre-made pesto
- 1 tablespoon almond butter
- 1-2 tablespoons olive oil (to adjust consistency)
- 1 clove garlic, minced (optional, for sharper flavor)
- 1 tablespoon lemon juice (for brightness)
- Salt and pepper to taste
- ÂĽ cup toasted sliced almonds, pepitas, or sunflower seeds
- ½ cup halved cherry tomatoes (for color and sweetness)
- nutritional yeast (optional)
Instructions
- Steam and chill the broccoli: Cook the steam-in-bag broccoli according to package directions. After steaming, immediately transfer the broccoli to an ice bath (or rinse under cold water) to cool and stop the cooking process. Drain well and set aside.
- Prepare the pesto dressing: In a small bowl, whisk together the pre-made pesto, almond butter, olive oil, minced garlic (if using), and lemon juice. If the dressing is too thick, thin it out with a bit more olive oil or water. Season with salt and pepper to taste.
- Assemble the salad:
- Toss the cooled broccoli with the pesto dressing until well coated.
- Fold in the nuts and cherry tomatoes.
- Chill the salad: Place the assembled salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Final taste check: Before serving, taste the salad and adjust seasoning with more lemon juice, salt, or pepper if needed. The flavors can mellow when cold, so a quick adjustment may enhance the brightness.
- Optional garnish: add nutritional yeast for an extra layer of flavor.
Notes
- For the pre-made pesto, I used a store bought vegan pesto, that didn’t include cheese. Maybe less saturated fat that way.
- 8 Servings, about 3g net carbs and 1g saturated fat per serving.
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