Charred broccolini salad with almonds and edamame


Getting your greens in has never been tastier with this broccolini and edamame hit!


Preparation Time: 15 minutes

Number of Servings: 1


Recipe by Ryvita

Printer Friendly Recipe
  • Energy (kJ)
    517
  • Protein
    5
  • Fat
    7
  • of which Saturates
    1
  • Carbohydrate
    8
  • of which Sugars
    3
  • Fibre
    4
  • Sodium
    19mg
  • PER 100G
  • PER SERVING

Ingredients

1 bunch (190g) broccolini, chopped

1 medium (250g) red capsicum, cut into thick strips

1 cup (190g) podded frozen edamame

1 teaspoon lemon juice

2 teaspoons extra virgin olive oil

2 tablespoons smoked almonds, chopped

2 Ryvita Original crispbreads

Method

Heat a char-grill plate over medium heat and cook broccolini and capsicum until lightly cooked and charred. Transfer to a bowl.

Meanwhile, bring a small pot of salted water to a boil; add edamame and cook for a few minutes. Drain; add to bowl.

Add lemon juice, olive oil, salt, and freshly ground black pepper. Toss to coat. Transfer to a serving bowl, sprinkle with chopped almonds, and serve with crispbreads.


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