Smashed Broccoli Mediterranean Salad

• totale tijd: 28 minutes

Ingrediënten

Broccoli florets

Shredded or Grated Parmesan Chees

4T Avocado Oil

1/2t Oregano

1t Smoked Paprika

1t Chili Lime seasoning (Sub w/ Lime Zest + Chili)

4 persian cucumbers - bite size pieces

1/2 red onion - diced

handful of fresh dill and parsley - chopped

1/2C toasted walnuts

2T greek yogurt

2T mayonaise

1/2T dijon mustard

Juice from one lemon

1t Aleppo pepper

1/2t sweet paprika

Instructies

Preheat oven 425°

Broccoli: Boil 1.5lbs broccoli florets in salted water for 6.5 mins, then immediately transfer them to an ice bath to stop cooking, then pat dry with a paper towel.

Line a baking sheet with parchment paper. Add a thin layer of finely shredded Parmesan or pecorino cheese, place broccoli on top, and gently smash each one using the bottom of a cup or jar.

Mix 4 tbsp avocado oil, 1/2 tsp oregano, 1 tsp Chile lime seasoning, 1 tsp smoked paprika in a small bowl. Then brush this over the smashed broccoli. Roast for 28 mins.

Toss into a bowl with 4 thinly sliced Persian cucumbers, 1/2 red onion finely diced, a large handful of fresh dill & parsley finely chopped, and 1/4 to 1/2 cup toasted walnuts

For the dressing, mix 2 tbsp greek yogurt, 2 to 3 tbsp mayo, 1/2 tbsp dijon mustard, the juice of a large lemon, a couple pinches salt, 1 tsp Aleppo pepper, 1/2 tsp sweet paprika, whisk well. Taste, adjust as needed, and pour it over the salad.

Notities

@Shredhappens

Add can of roasted chickpeas ... use spicing that is similar to the oil on the broccoli