Winter Broccoli Salad Recipe
Enjoy a vibrant broccoli salad featuring crisp kale, garlic, and ginger, tossed in a zesty sesame oil dressing.
Ingredients
- 3 heads broccoli, roughly chopped
- 1/2 bunch Tuscan kale, roughly chopped
- 1/3 cup extra virgin olive oil
- 1 clove garlic, minced or grated
- 1 inch piece fresh ginger, grated
- 1-2 tablespoons toasted sesame oil
- zest and juice of 1 lemon
- 1 tablespoon low sodium soy sauce or tamari
- 1 tablespoon honey
- 1 teaspoon kosher salt
Instructions
- In a large bowl, toss together the broccoli and kale.
- In a medium skillet, combine the olive oil, garlic, and ginger over medium heat. Simmer for 5 minutes until fragrant.
- Remove from heat and add the sesame oil, lemon juice and zest, soy sauce, honey, salt, and a large pinch of crushed red pepper flakes.
- Pour the warm dressing over the broccoli and kale, massaging it into the greens.
- Add the carrots, bell peppers, cilantro, basil, and pomegranate arils, and toss to combine. Taste and season with salt.
- Let the salad sit for 30 minutes or up to overnight in the fridge to marinate. Just before serving, add the orange and avocado. Sprinkle with toasted sesame seeds.
Notes
- Massage the dressing into the broccoli and kale to tenderize them.
- For best flavor, let the salad marinate for at least 30 minutes.
- Feel free to add other vegetables like red onion or snap peas.
- Garnish with toasted nuts or seeds for extra crunch. Allergens: Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For best flavor, let the salad marinate for at least 30 minutes.
- Feel free to add other vegetables like red onion or snap peas.
- Garnish with toasted nuts or seeds for extra crunch. Allergens: Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.