Crunchy Broccoli Salad with Ginger Miso Dressing
This crunchy broccoli salad with ginger miso dressing is perfect for a light lunch or dinner. It's packed with nutrient-rich ingredients, it's easy to make, and incredibly delicious.
Servings: 4
Ingredients
Salad
- 1 shallot finely chopped
- 3 medium heads of broccoli (~5 cups), finely chopped
- 1/4 cup fresh dill chopped
- 1 small or 2 mini red bell pepper (~1/2 cup), chopped
- 1 large avocado sliced
- 1/4 cup dried cranberries (I used unsweetened)
- 1/4 cup pecans chopped
- 1/4 cup hemp hearts
Ginger Miso Dressing
- 1 tablespoon miso paste
- 1/3 cup apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon pure maple syrup
- 1- inch fresh ginger grated
- 1 clove garlic grated or crushed
- Pinch of sea salt and black pepper to taste
Instructions
- Optional: Cover the shallot with cold water and let it soak for 5-10 minutes to remove some of the pungency and soften the flavor.
- Add the chopped broccoli, fresh dill, and red bell pepper to a large bowl.
- In a mason jar or large cup add the dressing ingredients and whisk to evenly combine.
- Drain the shallots and add them to the salad bowl. Pour the dressing on top and toss to fully combine.
- Garnish with avocado, dried cranberries, pecans, and hemp hearts right before serving. Enjoy!
- Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
- This is a wonderful make-ahead salad that tastes even better after a couple of days! If you’re making it ahead, save the avocado, pecans, and hemp hearts, and add them right before serving. Dried cranberries are OK to add in advance.