I wrote a post on Books to Inspire Healthy Eating and you know what? I’m starting to eat healthier!
I totally put starting in italics.
I typed that right after taking a sip of a turmeric carrot juice, ginger beer bourbon concoction from a flimsy paper straw that looks like graph paper. #cryforhelp #retoxdetox
Back to this health thing.
First recipe I tried from the Bondi Harvest cookbook is a success.
Did it trigger that part in my brain that likes green things? YES IT DID.
One of my favorite things about broccoli is that it does a great job of soaking up whatever sauce/dressing it’s tossed with.
I always add them into stir fry situations for that very fact. That’s also why I hog the broccoli and my family only gets the beef part when we order Broccoli Beef. Sorry family! I have a feeling they’re secretly thanking me.
This dressing is a citrus ginger explosion. There’s a little bit of heat with a jalapeño. It helps round out flavor profile. The creamy avocado and the crunch almonds give this salad some great depth. So many flavors. So many textures. Coconut oil seems like a lot, but it works! You’re suddenly in a trance and you think french fries are a bad idea. You’re all healthy in this moment. This moment of eating this big ole green salad.
It might be the Reset Button Salad of 2016 because HOLY CALIBRATION, Batman. My body is like YES because my taste buds are activated and satisfied.
That could also be the bourbon talking.
Let’s gather our ingredients:
Zesting & grating.
BTW- I just got this garlic press and am in love with it. I had a Martha Stewart/Macy’s garlic press for YEARS and then I finally had to retire it because it was shedding metal shreds into anything garlic related in my life. Thanks, Martha. No, but really…Thanks Martha. I wouldn’t be here unless I caught one of your shows when I was like 9 and home from school and MY ENTIRE LIFE CHANGED WHEN I SAW YOU MAKE YOUR OWN CANDLES. #teamMartha
Squeeze.
We make the flavors meld together with a little stove time. The goal is also to soften the jalapeño. It helps infuse the dressing with a lil spice. Keep the seeds on the jalapeño if you want it super spicy. Never rub your eyes.
Zest & juice.
Broccoli is cooked.
Dressing is waiting to meet its match.
Ahhhhhh. Like getting into a hot spring.
Ahhhhhh.
Oh heyyyyyy girl.
What?! Ok.
Oh look at you on a plate. But…wait? What is that?!!!
Sesame seeds & chia? Now you’re showing off with this health thing.
Chant with me now:
I like eating green things. I like eating green things. I like eating green things. I like eating green things. I like eating green things. I like eating green things. I like eating green things. I like eating green things. I like eating green things. I like eating green things. I like eating green things. I like eating green things. I like eating green things. I like eating green things. I like eating green things.
Lime Ginger Broccoli Salad
serves 4
recipe adapted from Bondi Harvest Cookbook
for the dressing:
- 1/3 cup coconut oil
- 2 teaspoons minced fresh ginger
- 1 teaspoon minced garlic
- 1 jalapeño, minced
- 1 tablespoon sesame seeds
- 2 teaspoons soy sauce (or gf tamari)
- zest and juice of 1/2 orange
- zest and juice of 2 limes
for the salad:
- 1 head broccoli, broken into florets
- 1 avocado, cut int 1/2 inch dice
- chia seeds, for sprinkling
- 1 large handful roasted almonds
- 1 large handful cilantro, leaves picked
Bring a large saucepan of water to a boil
Meanwhile, make the dressing, heat the coconut oil in a frying pan over medium heat. Add the ginger, garlic, jalapeño, sesame seeds and cook for 5-6 minutes, or until tender. Remove from the heat and add the soy, the orange and lime zest and juice. Mix and transfer to a large bowl.
Add the broccoli to the saucepan of boiling water and cook for 4-5 minutes, until tender but still with some crunch. Strain and transfer the warm broccoli to the bowl with the dressing and give it a mix.
When ready to serve, add the avocado and session with sea salt and freshly ground black pepper and toss lightly. Transfer to a serving bowl and sprinkle over the chia seeds, almonds and cilantro.
