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Broccoli & Carrot Stir-Fry Salad with Sicilian Lemon Balsamic

By Olive Amelia  •   1 minute read

Broccoli & Carrot Stir-Fry Salad with Sicilian Lemon Balsamic

Elevate your salad game with this vibrant, flavor-packed dish! Crisp broccoli and carrots are lightly sautéed and tossed with a zesty sauce featuring Olive Amelia Sicilian Lemon Balsamic Vinegar, sweet chili, and soy—finished with a sprinkle of peanuts and sesame for irresistible crunch. Fresh, quick, and full of goodness!

Ingredients:

  • 3 c. of broccoli (roughly one bunch)
  • 1 c. carrots, cubed
  • 1 Tbsp. of sesame oil
  • 1 Tbsp. sesame seeds
  • A small handful of peanuts
  • 2 green onions, sliced
  • 3 Tbsp. water
  • Salt and pepper for taste

Sauce:

Instructions:

  1. Cut broccoli into small florets, rinse, and drain. Heat a large pan over medium heat and add sesame oil, broccoli, and carrots. Sauté for about 1 minute.

  2.  

     Add 3 Tbsp. of water, cover the pan, and let steam for another 4–5 minutes until the vegetables are crisp-tender.

     

  3.  While the veggies cook, whisk together soy sauce, sweet chili sauce, and Sicilian Lemon Balsamic. Slice the green onions.

     

  4. Uncover the pan and add the sauce, sesame seeds, peanuts, and green onions to the broccoli and carrots. Stir gently and cook for an additional 2–3 minutes until warmed through.

     

  5.  Season with salt and pepper to taste. For extra brightness, drizzle with a little more Sicilian Lemon Balsamic just before serving

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