This salad is a flavour explosion! Crisp, crunchy broccoli gets smothered in a creamy, zingy miso-tahini dressing with a punch of fresh ginger and lime. It’s a perfect mix of textures too—sweet dried cranberries, crunchy sunflower and pumpkin seeds, and creamy avocado all come together for a vibrant, satisfying bite!
Spicy Miso Tahini Broccoli Salad
Spicy Miso Tahini Dressing
1” (2.5 cm) piece of fresh ginger (about 10 g.), diced
1 small jalapeño, seeded and chopped (optional)
1 small clove of garlic, diced
1 packed cup fresh cilantro leaves and tender stems
1/3 cup fresh lime juice, from about 3 limes
1/3 cup tahini
3 tablespoons water
1 ½ tablespoons miso paste
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Broccoli Salad
2 large heads broccoli, chopped into bite sized pieces
1/2 cup dried cranberries
1/2 cup sunflower seeds
1/2 cup pepitas (pumpkin seeds)
1 avocado, diced
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Dressing prep:
Combine all of the dressing ingredients in the blender and blend until smooth. Makes a bit less than 1 ½ cups.
Salad prep:
In a large bowl, combine the broccoli, cranberries, sunflower seeds, and pepitas. Pour half to two thirds of the dressing over the salad and mix well. Top with avocado and serve.
Keeps well in an airtight container in the refrigerator for a week - just make sure to reserve additional avocado until you are ready to serve.
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