Broccoli Stir Fry Salad
This broccoli stir fry salad is not just easy to prepare, but also packed with nutrients and health benefits. Ideal for anyone aiming to eat clean and light!
1 bowl
For 2 people
Difficulty
Easy
Taste
Unknown
Health Benefits
Supports Weight Loss: Low in calories but high in fiber, helping to keep you full.
Boosts Immunity: The combination of garlic and broccoli enhances immune defense.
Rich in Antioxidants: Sesame seeds and broccoli provide powerful antioxidants that reduce inflammation.
Improves Digestion: High fiber content aids in digestion and prevents constipation.
Promotes Heart Health: Sesame oil contains healthy fats that support cardiovascular health.
Enhances Skin Health: Carrots' beta-carotene helps improve skin tone and texture.
185 kcal
in 146g
Protein:
6.5g
Fats:
7.8g
Carbs:
22g
Cholesterol:
0mg
Sodium, Na:
620mg
Potassium, K:
850mg
Ingredients
2
300 grams Broccoli
1 teaspoon Sesame oil
10 pieces Garlic cloves
2 pieces Carrots
10 pieces Beans
half teaspoon Sea salt
1 teaspoon Black pepper
half piece Lemon
1 tablespoon Black sesame seeds
Tips
For added protein, toss in tofu or grilled chicken.
You can swap sesame oil for olive oil for a milder flavor.
Serve this salad warm or at room temperature for the best experience.
Directions
Cut the broccoli into small florets and thinly slice the carrots. Halve the beans and set aside. Mince the garlic.
In a large pan, heat sesame oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden.
Add broccoli, carrots, and beans to the pan. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
Sprinkle sea salt and black pepper over the vegetables. Stir well to evenly coat them with seasoning.
Squeeze the juice of half a lemon over the stir-fry and give it a final toss. Garnish with roasted black sesame seeds before serving.
Notes
Individuals allergic to sesame seeds or those with kidney issues (due to the high potassium content in broccoli) should avoid this dish.
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