SMASHED BROCCOLI SALAD

 If you love good salads, this smashed broccoli salad is going to be a new favorite - the warm broccoli goes so well with this dressing, the fresh herbs add bursts of flavor, and the toasted walnuts take everything to the top.

Here is how I made it:


1️⃣ First, the 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.

2️⃣ 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.

3️⃣ 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 at 425°F for 28 mins.

4️⃣ 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


5️⃣ 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.

Toss well, and enjoy!

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