Broccoli, Lime and Chilli Salad
This is my new favourite salad which I want to share with you! Crunchy broccoli florets are served with a tangy dressing to create an incredibly flavoursome and very healthy lunch or light supper. If you love lime, chilli and broccoli, you have to try this one. The lime and chilli dressing lifts the salad and also can be used in many other recipes – it is great with grated carrots or poured over your favourite fish.
Ingredients
For the salad:
- Large broccoli head
- 150 g roasted pistachio nuts (or other nuts such as almonds, walnuts, or pine nuts)
- 1.5g fresh red chilli
- 50 coriander leaves
- 8 mint leaves
- 50 g roasted pumpkin seeds
- 50 g Medjool dates
- Salt, to taste
For the dressing:
- 25 ml lime juice
- 4 thin slices of ginger
- 1.2 small green chilli
- 0.5 tsp fine sea salt
- 19 g granulated sugar
- 12 ml rice vinegar
- 75 ml mild olive oil or vegetable oil
- A few mint leaves
Method
For the salad:
- Wash and chop the broccoli into small bite-size chunks.
- Lightly chop the pistachios until broken.
- Finely chop the red chilli and tear the coriander and mint leaves (you can use a hand-held blender if you have one).
- De-stone the dates and slice into quarters.
- Add everything to a bowl and mix with 100g of the lime & chilli dressing. Serve with lime wedges!
For the dressing:
Mix all ingredients together with a food processor or blender and keep in the fridge for up to four days.
