Steamed Greens With Toasted Almonds

"Obviously you can use whatever greens or veggies you prefer here - the sauce and the toasted almonds make this a royal dish!! It's incredibly healthy and incredibly yummy - perfect for after the gym when you really don't want anything heavy. I often just eat this with nothing else - but if I'm more hungry, with dahl or naan bread. Also makes a great unusual veg dish for dinner parties."
 
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Ready In:
12mins
Ingredients:
8
Serves:
2-4
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ingredients

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directions

  • Heat a small non stick fry pan over medium heat. Add almonds and toss for 5 minutes or until lightly toasted. Set aside.
  • Place asparagus, broccoli, zucchini and beans in a steamer and steam for 5 minutes, add snow peas for a further minute or until tender.
  • Transfer to a bowl and toss gently with oil and balsamic vinegar.
  • Scatter with almonds and serve immediately.

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Reviews

  1. OUTSTANDING! This is really a great combo of green vegetables & with the toasted almonds, well . . . ! I did include a bit more of the sliced almonds then included in the recipe! Thanks for a great keeper! [Tagged, made & reviewed as a PRESSIE in the Aus/NZ 12 Days of Christmas Recipe Swap]
     
  2. Delicious! This was a hit with my family. It got five thumbs up!! Easy to make and healthy too.
     
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RECIPE SUBMITTED BY

I was born in country Victoria (Australia) and grew up in Ballarat. I have lived the rest of my life in capital cities - Melbourne, Belfast (Northern Ireland), Sydney, Canberra, before deciding to do the 'tree change' thing, and move to country Victoria. I now live in the country town of Beaufort, which has a population of about 1200 people (half out on farms) which is within commuting distance to the provincial city of Ballarat. At the age of 20 I attended William Angliss College and studied Catering and Hotel Management, which enhanced my passion for good food. Since then I've taken many a wayward turn, and have ended up here with my many animals (sheep, goats, chooks, ducks, cats, dogs & goldfish) and am loving the life that I live. My professional training was in classical french cookery, but how could anyone ignore the many ethnic influences on our food here in Australia?? I love Asian, Indian, Medditeranean, Middle Eastern foods, and must confess after a couple of years in Northern Ireland - I'm so glad they are now taking refugees! Their food will improve enormously!!
 
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