Broccoli & Honey Roasted Macadamia Salad
This quick and easy-to-make salad is packed full of amazing flavour and nutrient dense ingredients, making it the perfect accompaniment to any main meal. Broccoli is high in many plant compounds associated with health benefits, while macadamia nuts are rich in vitamins, minerals, and fibre, as well being loaded with healthy monounsaturated fats, and antioxidants. Spinach is an incredibly nutrient-rich vegetable, packed with high amounts of carotenoids, vitamins C & K, folic acid, iron, and calcium. So, if you are looking for a nutritious and delicious salad to add to your weekly meal plan, this is the one!
1 cup macadamia nuts
1 Tablespoon raw organic honey
1 large head of broccoli
2 teaspoons turmeric
1 teaspoon garlic powder
4 Tablespoons coconut oil
2 cups spinach
2 Tablespoons olive oil
1/2 lemon, juiced
Sea salt & pepper, to season
In a small mixing bowl, mix the macadamia nuts and honey.
Heat 2 tablespoons of coconut oil in a frypan over a medium-high heat and add the nuts, stirring constantly until the are golden brown. Remove from heat and set aside to cool.
Heat the remainin 2 tablespoons of coconut oil in a wok over a medium-high heat and add the broccoli.
Mix the turmeric, garlic powder, salt & pepper in with the broccoli and cook for 10 minutes, or until the broccoli becomes crispy and soft. Keep an eye on the broccoli, stirring occasionally to prevent it from burning. Once cooked, remove from heat and set aside to cool slightly.
Layer the spinach at the bottom of a serving dish, then sprinkle over some of the toasted nuts.
Mix the remaining nuts into the wok with the broccoli, then add to the serving bowl and drizzle over the olive oil and lemon. Enjoy!
Store any leftover salad in an airtight container in the refrigerator for up to 3 days.