I need to go on another detox.
Between the cake and the cake and the gourmet doughnuts and the fried pickles and the beer and the grease-laden pad thai and the red velvet milkshakes—woo! It’s been a weekend.
I went to Austin this past weekend to catch the tail end of SXSW and while the bands were surprisingly jammin’ (I was of the mind of: with that many bands, can they really ALL be good?), let’s be real: a lot of the weekend was about the food. The star feature that far outshone the rest was simultaneously the best moment of my life and the absolute worst: the doughnuts of insane greatness from Gourdough’s.
These doughnuts should not be allowed. There are doughnuts and then there are doughnuts and then there are GOURDOUGH’S DOUGHNUTS. They are the thickest, crispiest, most amazing chunks of fried dough I have ever tasted. My friend Mel, our awesome host, Colin, and I ordered THREE. Mis-take.
We could not finish. They were massive. They were amazing. I got the Black Out, but surprisingly, Granny’s Pie was probably my favorite. Mama’s Cake was a good classic with a great ribbon of cake batter flavor, but Granny’s Pie was all-out decadent with the syrupy caramel, crunchy nuts and what looked like an entire fresh banana sliced over the top.
So it’s a good thing I like broccoli. This was one of my favorite salads from my detox, tweaked just a little. I am in love with this dressing (I was never a mustard-buyer before, but now it will forever be in my fridge just for the few teaspoons I use here and there in salad dressing). When I first made this, I was out of chickpeas and subbed in a random can of butter beans, but I actually loved the slightly grainy creaminess of the butter beans in the tangy dressing and soft tangle of broccoli and parsley.
This is SO yum, it won’t even feel like a detox-friendly meal, promise. It might almost be as good as eating a doughnut! (HA!)
Tender broccoli and creamy butter beans in a tangy, lemony dressing make for a simple, tasty detox meal.
- 5-6 cups broccoli florets
- 15-oz can drained and rinsed butter beans
- 5 sliced scallions
- 1/2 cup chopped fresh parsley
- 1 minced clove garlic
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 tablespoon grated lemon zest
- 1/4 cup lemon juice (~2 lemons)
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground black pepper
Steam broccoli florets until just tender, 5 to 7 minutes. Once cool, chop and combine with butter beans, scallions and parsley.
In a bowl, combine garlic, mustard, honey, lemon zest and juice. Whisk in oil and season with salt and pepper.
Drizzle broccoli mixture with dressing. Add more salt and pepper if it needs it.
Adapted from Whole Living.
Feel free to sub any bean (preferably a type of white bean) for the butter beans.