| Broccoli, Cut Into Florets | 250g |
| Fresh Coriander, Roughly Chopped | 15g |
| Avocado, Halved, Peeled And Slices | 2 |
| Cucumber, Slices | 1 |
| Kedondong, Slices | 4 pcs |
| Tai Muo | 1/2 cup |
| Butterhead, Roughly Chopped | 4 pcs |
| Green Coral, Roughly Chopped | 4 pcs |
| Juice Lime | 2pcs |
| Tamari Roasted | |
| Pumpkins Seeds | 2 tbsp |
| Sunflower Seeds | 2 tbsp |
| Black Sesame | 2 tbsp |
| Almond, Minced | 2 tbsp |
| Tamari Sauce / Soy Sauce | 4 tbsp |
| Dressing | |
| Stevia | 2 tbsp |
| Ground Pepper | To taste |
| Coconut Oil | 3 tbsp |
Baked pumpkin seeds, sunflower seeds, almond minced and sesame seeds 10 min at 180'c then stir in the tamari sauce.
Half-fill the base of a steamer with water, bring to the boil, then put the broccoli in the steamer top, cover with a lid and steam until tender.
Transfer to a salad bowl and add the kedondong, butterhead, tai muo, coriander, cucumber and green coral.
Put the avocados and half the lime juice in a small bowl and toss well then rip them into the salad bowl.
O make the dressing, put the remaining lime juice, oil, stevia and little pepper in a small jug and fork together.
Sprinkle the toasted seeds overs the salad and serve immediately with the dressing for piring over.