By Debbie Kornberg

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Salad Ingredients:

3 cups of broccoli florets (about 8 oz)

2 – 3 Tbsp. SPICE + LEAF Galili Olive Oil

1 tsp. SPICE + LEAF Roasted Vegetable Blend

¼ tsp. SPICE + LEAF Aleppo Pepper

4 cups of kale, shredded small

4 cups napa cabbage, shredded small

1/2 cup unsalted, roasted peanuts, chopped

1/4 cup sunflower seeds, toasted

2 Tbsp. sesame seeds, toasted

1/4 cup + 1 Tbsp. parmesan cheese, shredded

1 avocado, diced into cubes

 

Salad Dressing Ingredients:

2 garlic cloves, minced finely

3/4 cup peanut oil

1/4 cup rice vinegar

1/2 tsp. sesame oil 

1 lemon, juiced

1 Tbsp. SPICE + LEAF Gallberry Honey

1 tsp. Dijon mustard

1 tsp. Worcestershire sauce

1 Tbsp. SPICE + LEAF 18 Year Aged Balsamic

1 Tbsp. coconut aminos (can also use soy sauce)

1 tsp. water

1/2 tsp. ground black pepper

Pinch of salt

 

Instructions: 

Preheat oven to 425 degrees. Place broccoli florets into a bowl and toss with olive oil, roasted vegetable blend and Aleppo pepper. Place on baking sheet lined with parchment paper and spread out so they cook evenly. Roast for about 18 – 25 minutes or until crispy brown. Set aside. In a bowl, mix kale, cabbage, peanuts, sesame seeds, sunflower seeds, and parmesan together. In a separate bowl or jar, mix all dressing ingredients together. Whisk together very well.

Add desired amount of dressing to salad and coating all the dry ingredients. You don’t need a lot. A couple of tablespoons. (Can also serve dressing on the side.) Top salad with avocado followed by roasted broccoli and 1 Tbsp. parmesan cheese. Remaining peanut salad dressing can be kept in the frig for next use.