1 Head of broccoli, chopped into florets
1 Large handful of kale, stalks removed and finely chopped
50g Baby spinach Leaves
A Small bunch of snow-pea shoots
2 Radish, finely sliced
20g Flat Leaf parsley, roughly chopped
1 Spring Onion, finely sliced
½ C Sliced Almonds, toasted
2 Tbsp Butter
1 Tbsp Coconut Oil
Juice of ½ Lime
Heat the coconut oil in a pan over a medium heat, add in the broccoli florets and cook until slightly charred, but still tender. Remove from the heat, add in the butter while still warm and fold through to combine. Set aside.
Dry toast the almond slices over a medium heat, set aside.
Combine the salad ingredients in a large bowl, add in the warm broccoli and almond slices. Squeeze over the lime juice, season with sea salt and serve.
Recipe and photo courtesy of @prettydamngoodforyou
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