| 10 | 15 | 183 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 5 min | 4 |
| 341 gm | Broccolini, baby broccoli |
| 1/2 cup | Cherry Tomatoes (halved) |
| 4 tbsp | Coconut oil |
| 1 bunch | Chives (finely chopped) |
| 1 clove(s) | Garlic (minced) |
| 1 tbsp | Dijon mustard |
| 2 tbsp | Coconut vinegar |
| 1 tbsp | Honey, raw |
| 1 pinch | Sea Salt (to taste) |
| 1 dash | Black pepper (to taste) |
1. Heat 1 tablespoon coconut oil in a skillet over medium-high heat.
2. Add in broccolini and sauté, stirring, 5 minutes until cooked, yet still crunchy and bright green.
3. In a small bowl, whisk together 3 tablespoons coconut oil with garlic, chives, mustard, coconut vinegar, honey, and salt and pepper.
4. Toss cooled broccolini with cherry tomatoes and dressing. Stir to coat evenly.
Broccolini
has a bit of a milder taste than broccoli, it is high in vitamin A and vitamin C!
| Vegetables | 1.4 |
