Crunchy Broccoli Salad with Ginger Miso Dressing | Nutriholist

Nutriholist

Name: Crunchy Broccoli Salad with Ginger Miso Dressing
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: International
Ingredients: Shallots (1 lb); Green Giant No Sauce Broccoli Cuts; Oh Snap! Pickling Co. Dilly Bites Fresh Dill Pickle Snacking Cuts; Red Bell Pepper; Avocado Bag; Ocean Spray Dried Cranberries, Cherry; Mariani Pecans, Premium, Chopped; Evo Hemp Hemp Hearts; Sapporo Miso Ramen, Soy Bean Paste Flavor; Bragg Apple Cider Vinegar, Organic, Lime Citrus, Prebiotic; Ciuti Extra Virgin Olive Oil; Birch Benders Maple Bourbon Keto Syrup; Spice World Minced Ginger (10 oz); Garlic Package; Poshi Cauliflower, Salt & Black Pepper

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Crunchy Broccoli Salad with Ginger Miso Dressing

Serves 415 mins prep0 mins cook

This crunchy broccoli salad with ginger miso dressing is perfect for a light lunch or dinner. It's packed with nutrient-rich ingredients, it's easy to make, and incredibly delicious.

0 servings

What you need

cup extra-virgin olive oil

cup fresh dill

cup dried cranberries

cup pecan nuts

cup hemp hearts

Sapporo Miso Ramen, Soy Bean Paste Flavor

tbsp Miso Soybean Paste

Bragg Apple Cider Vinegar, Organic, Lime Citrus, Prebiotic

cup apple cider vinegar

tsp maple syrup

fresh ginger

clove garlic

salt & pepper

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Instructions


0 Optional: Cover the shallot with cold water and let it soak for 5-10 minutes to remove some of the pungency and soften the flavor.
1 Add the chopped broccoli, fresh dill, and red bell pepper to a large bowl.
2 In a mason jar or large cup add the dressing ingredients and whisk to evenly combine.
3 Drain the shallots and add them to the salad bowl. Pour the dressing on top and toss to fully combine.
4 Garnish with avocado, dried cranberries, pecans, and hemp hearts right before serving. Enjoy!
5 Store leftovers in an airtight container in the fridge for up to 5 days.

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