Yoga Blocks & Straps Are The Bomb

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if you’re planning to prepare the salad ahead of time, great! add the dressing just before you serve it, as the once the salad gets thoroughly mixed, the cabbage turns the pears and sauce a (beautiful) shade of purple ;)

| serves 4 as a side |

creamy yogurt sauce

  • 1/4 cup greek-style (plain/unsweetened) plant-based yogurt (i use this one)

  • 2 tablespoons avocado oil mayonnaise

  • 1 1/2 tablespoons extra virgin olive oil

  • 1 tablespoons lemon juice

  • 2 teaspoons apple cider vinegar

  • 1 teaspoon good maple syrup (or honey)

  • salt & pepper, to taste

broccoli chop

  1. 1 head broccoli, cut into florets

  2. 1 cup cabbage sliced thin (preferably on a mandolin), and roughly chopped

  3. 1/4 red onion, sliced thin

  4. 1 asian pear, cut into small chunks

  5. salt & pepper

1/4 cup chopped and toasted blanched almonds



Make the sauce. whisk together all the sauce ingredients, taste and adjust vinegar, salt, and/or pepper. set aside for later.

Pace broccoli florets into the basket of a steamer. bring about 1-inch of water to a boil and set the steamer inside, cover and cook until just tender, about 2 minutes. set aside and let cool.

Roughly chop the broccoli and add to a large serving bowl. add the cabbage, onion, and pear. season with a few pinches of salt, and cracks of pepper.

Pour over roughly 3/4 of the sauce and toss until everything is evenly mixed together. top with the almonds and serve.