Broccoli Tahini Salad
(This salad is delicious eaten right away, or even after it's been sitting in the refrigerator for a few hours. Serve cold.)
1 head broccoli
1 cucumber, cubed
3 tbsp red onion, diced
1 cucumber, cubed
3 tbsp red onion, diced
sauce:
2 tbsp tahini
1 tbsp white/mellow miso
2 tbsp orange juice, freshly squeezed
2 tbsp lemon juice, freshly squeezed
1 tbsp water
1 tsp smoked paprika
1tsp cumin
2 tbsp lemon juice, freshly squeezed
1 tbsp water
1 tsp smoked paprika
1tsp cumin
cayenne pepper, to taste
sea salt
black pepper
sea salt
black pepper
1/4 cup almonds, chopped (toast for a couple of minutes on the stove for more flavor)
orange zest
Cut the broccoli florets into smaller bite sized pieces. Steam for 5-7 minutes, you don’t want to overcook them. While the broccoli is steaming, prepare an ice bath. Pour cold water and ice into a large mixing bowl. When the broccoli has cooked, transfer it from the steam basket to this cold water. This will stop it from cooking.
Prepare the tahini sauce by combining all the ingredients (tahini to cumin) in a bowl. Whisk until blended well.
Remove the broccoli from the ice bath, place it in a colander and shake well so that the excess water comes off. Place it into a bowl, then add the cucumber and red onion. Pour the tahini sauce over the vegetables and stir well to coat. Season to taste with sea salt, black pepper and cayenne. Sprinkle the almonds on top of the salad, and using a grater or microplane, shave some orange zest on top.
