Today I want to share with you one of my favorite Paleo Broccolini Salads
with a Creamy Japanese Ginger Mustard Dressing I’m drooling just thinking about this dish and it’s not only DELICIOUS but also very easy to make. My name is ChihYu Smith from IHeartUmami.com Let’s get started! Start by making soft boiled jammy eggs. Simmer the eggs in hot boiling water for about 6.5 minutes over medium-low heat. Cool the eggs in ice water. To prepare broccolini – slice off the bottom tip end separate stems from the florets halve the thicker stems in lengthways If adding snow or sugar snap peas – tear of the strings on both sides. Depends on the thickness of the stems, hot water blanches them for about 2 mins. They should still be crisp and tender. Blanch the florets for about 1-1.5 mins and sugar snap peas for about 30 seconds to 1 min. Set them aside to cool in ice water and drain well. For the dressing – Combine grated ginger, Dijon mustard, coconut aminos that’s soy sauce substitute, rice vinegar, and whisk in extra virgin olive oil. Combine broccolini and sugar snap peas and pour in the dressing. TOSS them well. Garnish with sliced avocado, bacon crumbles, if using, chopped scallions and soft boiled eggs. Drizzle with more dressing if you like. That looks SO GOOD! You can also toss-in boiled gluten-free rice noodles to make broccolini noodle salad. This is a great all-year-round dish and you can easily create variety, for example, You can use it broccoli florets if you cannot find broccolini Add grilled chicken or shrimp for extra protein. You can also swap rice noodles for shirataki noodles to keep it lower in the carb. I hope you find this tutorial helpful. If you love this video, please give me a thumbs-up and share it with your friends. To learn how to make Asian-inspired Paleo, Whole30, and Keto recipes plus healthy meal prep tips, subscribe to my channel for more. My name is ChihYu Smith from IHeartUmami.com. Thanks for watching!