Directions:
- Bring a medium saucepan of salted water to a boil. Blanch broccoli florets about 3 minutes. Immediately refresh in a bowl of iced water and drain.
- Grind nuts in a blender or food processor until fine, being careful not to overprocess. Whisk nuts with remaining ingredients in a bowl until a vinaigrette is formed. Add broccoli, toss, and serve. The tossed salad may be stored in refrigerator for 6 to 8 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.6 Kcal (1175 kJ) | ||
| Calories from fat | 237.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.34g | 41% | |
|---|---|---|---|
| Cholesterol | 34.9mg | 12% | |
| Sodium | 240.39mg | 10% | |
| Potassium | 267.97mg | 6% | |
| Total Carbs | 5.01g | 2% | |
| Sugars | 1.37g | 5% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 6.78g | 14% | |
| Vitamin C | 60.8mg | 101% | |
| Iron | 1.1mg | 6% | |
| Calcium | 39.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 205 Kcal (858 kJ) | ||
| Calories from fat | 173.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.25g | 41% | |
|---|---|---|---|
| Cholesterol | 25.5mg | 12% | |
| Sodium | 175.62mg | 10% | |
| Potassium | 195.78mg | 6% | |
| Total Carbs | 3.66g | 2% | |
| Sugars | 1g | 5% | |
| Dietary Fiber | 1.5g | 8% | |
| Protein | 4.96g | 14% | |
| Vitamin C | 44.5mg | 101% | |
| Iron | 0.8mg | 6% | |
| Calcium | 28.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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