Rocco DiSpirito's Charred Thai Styled Broccoli Salad with Almonds and Lime

Salads are no longer just about leaves and spinach anymore. In this recipe from Chef Rocco DiSpirito, broccoli —  a prime negative calorie vegetable — is used as a salad base. The lime, fish sauce and hot sauce adds a twist to the vinaigrette, making the dish all the more exciting. If you're bored of plain old salads, yet craving something nutritious and light, this low-calorie recipe may just be the answer. 

1/4 cup Almonds (toasted and chopped)
2 tsp Grated and peeled fresh ginger
1 tsp Grated garlic
2 tsp Grated onion
1 tbsp( (plus 1 tsp) Golden monk fruit extract
1/4 tsp Grated lime zest
3 tbsp Lime juice
2 tsp Thai fish sauce
Hot sauce
Olive oil cooking spray
8 cups Broccoli florets
1 cup Fresh cilantro (torn into 2 inch pieces)
Lime wedges (for serving)

Preheat the oven to 350°F.

For the dressing, combine almonds, ginger, garlic, onion, monk fruit extract, lime zest, lime juice and fish sauce. Add hot sauce to taste.

Lightly spray the oven skillet with cooking spray over high heat. When hot, add broccoli and allow to char on both sides.

Transfer broccoli to oven and cook for about 5 minutes.

When done, add broccoli to bowl. Add cilantro. Toss with dressing.

Serve with lime wedges and hot sauce.