How are you doing dears? I am finally back after 3 months of holidays and working from home between Athens and Cyprus. Amid of all the covid/lockdown challenges I personally feel grateful it gave the opportunity to spend so much time back home with my friends and family under the sun. It has been however quite a challenging summer at a personal level (I am well health wise thought, don’t be worry). Anyway, I am now back at London and my healthy cooking habits and want to introduce you this super light and tasty crunchy salad with rocket, broccoli avocado and fresh coriander, dressed in a tangy lime, tahini and tamari (or soya) sauce. This salad has plenty of good fats (thanks to the avocado, olive oil, tahini and pumpkin seeds), which are rich in vitamin E and are good for skin health. The broccoli, tahini and pumpkin seeds are also good sources of magnesium, calcium and vitamin K, all important for good bone health which make this salad a good ally for menopausal women who want to support their body against osteoporosis. So plenty or reasons to try it! Recipe inspo www.deliciouslyella.com
Ingredients
-1 handful of rocket leaves
-1 avocado, cut in squares
-10 brocolli florets, stems discarded
– 1 tbs pumpkin seeds
– ½ lime, cut in slices for decoration (optional)
For the sauce:
- 1 lime, you will need both the zest and the juice.
- 1,5 tbsp extra virgin olive oil
- 1tsp tahini
- ½ tsp tamari (or soya sauce)
- ¼ tsp honey or maple syrup
Preparation:
- Spread the broccoli florets on a baking tray and season with 1tbs of olive oil, salt and pepper. Oven bake at 180C for almost 20mins until they get golden. Remove from the oven and let them cool.
- Mix all of the sauce ingredients in a cup and stir well with a spoon.
- Assemble the vegetables in a large salad bowl. Coat with the sauce and sprinkle with the pumpkin seeds.
- If you want, you can decorate the salad with lime slices.