AVOCADO, ROASTED BROCCOLI & SESAME RICE SALAD
Share this veggie avocado, broccoli and sesame rice salad with a friend or partner for an easy supper. Full of flavour, you'll also get 3 of your 5-a-day
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the broccoli onto a baking sheet along with the red onion and 1 tbsp of the sesame oil. Roast for 20 mins or until the broccoli is tender. Leave to cool a little.
- Whisk the remaining sesame oil, soy, rice wine vinegar and honey in a small bowl. Toss the broccoli, rice, onion and dressing together in a large bowl, then gently mix in the avocado and coriander. Divide between bowls and top with the sesame seeds and chilli.
Nutrition Facts : Calories 760 calories, Fat 44 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 21 grams sugar, Fiber 23 grams fiber, Protein 22 grams protein, Sodium 2.5 milligram of sodium
SESAME BROCCOLI SALAD
This bright green salad features blanched broccoli tossed in a light sesame dressing with toasted sesame seeds. Quick and delicious!
Provided by sal
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Toast sesame seeds for 3 to 5 minutes, or until the seeds begin to turn golden brown. Set aside.
- Bring a large pot of water to a boil. Cook broccoli in boiling water for 3 to 5 minutes, or until desired tenderness. Drain, and transfer to a large bowl.
- In a small bowl, whisk together the vinegar, soy sauce, sesame oil, sugar, and sesame seeds. Pour over broccoli, and toss to coat.
Nutrition Facts : Calories 78 calories, Carbohydrate 7.5 g, Fat 4.8 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 253.8 mg, Sugar 2.6 g
BROCCOLI AND AVOCADO SALAD
Make and share this Broccoli and Avocado Salad recipe from Food.com.
Provided by E.A.4957
Categories Low Protein
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- First place cubed avoacdo in bowl and toss with 1 tablespoon of lemon juice to prevent darkening.
- Fill a saucepan with water and bring to a boil.
- Add the broccoli and cook until barely tender, about 3 minutes.
- Drain, cool under cold water, drain again.
- Add broccoli to avocado and add in nuts.
- In a small bowl whisk remaining 1 tablespoon lemon juice, mustard, parsley and oil in a stream until blended.
- Pour dressing over the salad and toss gently.
- Enjoy!
Nutrition Facts : Calories 714, Fat 62.9, SaturatedFat 7.7, Sodium 207, Carbohydrate 37.1, Fiber 18.7, Sugar 8.2, Protein 14.6
ROASTED BROCCOLI SESAME SALAD
Make and share this Roasted Broccoli Sesame Salad recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash broccoli, discarding leaves and toughest part of stem.
- Blanch entire head in boiling water for one minute.
- Rinse under cold water.
- Break off florets and cut remaining stem (peeled, if desired) into 2" pieces.
- Preheat oven to 450 degrees.
- Pour olive oil onto a baking sheet.
- Spread broccoli pieces in one layer, turning to coat with olive oil.
- Roast at 450 degrees for 5 minutes, turn broccoli pieces over, and continue roasting until broccoli begins to brown, about 5 minute more.
- Whisk together soy sauce, vinegar, and sesame oil.
- Stir in 3 tablespoons sesame seeds.
- When broccoli is done, transfer to a bowl and pour dressing over it, stirring gently to coat.
- Sprinkle with remaining tablespoon sesame seeds.
- Serve warm or at room temperature.
Nutrition Facts : Calories 155.9, Fat 12.4, SaturatedFat 1.7, Sodium 704.5, Carbohydrate 8.8, Fiber 3.4, Sugar 1.9, Protein 5.2
SESAME CUCUMBER AND AVOCADO SALAD
Crispy cucumber and creamy avocado perform a delicate dance with earthy notes of sesame in this most simple of salads. Thin-skinned varieties such as Persian or English cucumbers work best, as they are almost seedless with a robust flesh that stays crisp. But don't worry if you only have access to seedy cucumbers: Peel them if their skins are thick, then cut them in half lengthwise and scrape out the seeds before slicing. No-cook and ready in a matter of minutes, this elegant salad can be dressed up according to your mood. It is a satisfying meal on its own, but it can also be served alongside cold soba noodles, or with brown rice and a fried or jammy egg on top.
Provided by Hetty McKinnon
Categories brunch, dinner, lunch, quick, weeknight, salads and dressings, appetizer, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)
- When you're ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into 1/2-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.
- Add the cucumbers and scallions and toss everything together. Season with salt and black pepper, top with more sesame seeds, and serve immediately.
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