|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.
has a bit of a milder taste than broccoli, it is high in vitamin A and vitamin C!