Do you crave a healthy salad this time of year? Yep. This crispy, crunchy and raw salad will not disappoint. The base of the salad is broccoli and Tuscan kale. Broccoli offers potent anti-inflammatory and anti-cancer health benefits. And kale…benefits your entire body, from your bones to your heart to your digestive system. Starting with broccoli and kale, a warm garlic, ginger, soy, honey and sesame infused olive oil is massaged in to the vegetables. The sweet and savory vinaigrette breaks down the broccoli and is the star of the show. Before serving, add vegetables and citrus. I used red peppers, julienned carrots, avocado, blood oranges and pomegranate arils. This is the kind of salad that just keeps getting better as it sits. Perfect for tomorrows lunch…if it lasts that long!! Ideal meal prep salad.
Winter Citrus and Broccoli Salad
Serves 6
3 heads broccoli, roughly chopped, smallish florets
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
1 pinch crushed red pepper flakes
3 large carrots, shaved into ribbons
2 bell peppers, thinly sliced
1/4 cup each fresh cilantro and basil, chopped
arils from 1 pomegranate
1 blood orange or grapefruit
1 avocado, sliced
2 tablespoons toasted sesame seeds
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 5 minutes or until the garlic is fragrant. Remove from the 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. If time allows, let the salad sit 30 minutes or up to overnight in the fridge to allow the salad to marinate.
Before serving, add the orange and avocado. Sprinkle with toasted sesame seeds.
Adapted from: HalkBakedHarvest
