Rejuvenating Winter Broccoli Salad
This is actually one of those rare salads that gets better as it sits. Thus it's the perfect salad to make the night before and pack up to take to work for lunch.
Servings: 6 servings
1. In a large bowl, toss together the broccoli and kale. 2. 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. 3. Pour the warm dressing over the broccoli and kale, massaging it into the 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.
3. Just before serving, add the orange and avocado. Sprinkle with toasted sesame seeds. Eat!
Calories: 354kcal | Carbohydrates: 36g | Protein: 11g | Fat: 22g | Saturated Fat: 3g | Sodium: 611mg | Potassium: 1456mg | Fiber: 13g | Sugar: 12g | Vitamin A: 10030IU | Vitamin C: 353.9mg | Calcium: 213mg | Iron: 3.6mg