Finely chopping raw broccoli (including its stems) creates a pleasing, deli-style slaw that will keep well for a few days. Tossed with sweet hazelnuts, fresh summer berries, and cooked chicken (or chickpeas), this is a dish that will have no issues disappearing.
Serve this salad as a main course or side dish, or on a bed of greens or cooked quinoa.
Curried Broccoli Slaw with Hazelnuts, Blueberries, and Chicken
Ingredients
- 1/3 cup (80 mL) full-fat plain yogurt
- 1/4 cup (60 mL) Master Vinaigrette
- 1 Tbsp (15 mL) fresh lemon juice
- 1 tsp (5 mL) curry powder
- 1 head broccoli, including stems, roughly chopped
- 1/2 cup (125 mL) roasted, skinned hazelnuts
- 1 - 4 oz (115 g) cooked boneless, skinless organic chicken breast, shredded, or 1 cup (250 mL) cooked chickpeas
- 1 cup (250 mL) fresh blueberries
Nutrition
Per serving:
- calories290
- protein16g
- fat18g
- saturated fat2g
- trans fat0g
- carbohydrates20g
- sugars9g
- fibre6g
- sodium137mg
Directions
01
In large bowl, whisk together yogurt, Master Vinaigrette, lemon juice, and curry powder.
02
In food processor, pulse broccoli until very finely chopped; add to bowl with dressing. Add hazelnuts to food processor (no need to clean) and pulse until very finely chopped; add to bowl. Add chicken or chickpeas and blueberries to bowl, and toss everything until fully incorporated. Cover and chill for at least 30 minutes or up to 4 days. Serve chilled.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
