Tips
Category
Ingredients
| 250g | broccoli, cut into florets |
| 15g | fresh coriander, roughly chopped |
| 2 | avocado, halved, peeled and slices |
| 1 | cucumber, slices |
| 4 pcs | kedondong, slices |
| 1/2 cup | tai muo |
| 4 pcs | butterhead, roughly chopped |
| 4 pcs | green coral, roughly chopped |
| 2pcs | juice lime |
| Tamari Roasted | |
| 2 tbsp | pumpkins seeds |
| 2 tbsp | sunflower seeds |
| 2 tbsp | black sesame |
| 2 tbsp | almond, minced |
| 4 tbsp | tamari sauce / soy sauce |
| Dressing | |
| 2 tbsp | stevia |
| To taste | ground pepper |
| 3 tbsp | coconut oil |
Instructions
- 1
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Baked pumpkin seeds, sunflower seeds, almond minced and sesame seeds 10 min at 180'c then stir in the tamari sauce.
- 2
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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.
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- 3
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Transfer to a salad bowl and add the kedondong, butterhead, tai muo, coriander, cucumber and green coral.
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- 4
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Put the avocados and half the lime juice in a small bowl and toss well then rip them into the salad bowl.
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- 5
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O make the dressing, put the remaining lime juice, oil, stevia and little pepper in a small jug and fork together.
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- 6
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Sprinkle the toasted seeds overs the salad and serve immediately with the dressing for piring over.
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