Broccoli & Avocado Salad with Miso Chilli Dressing

Brighten up your day with this Broccoli & Avocado Salad topped with a flavourful miso chili dressing! Packed with fresh herbs, crisp veggies & runny eggs, it’s a perfect balance of textures & taste.

Recipe & Photography by Cecile Vadas @cecilevadas

makes: 4 | time: 20 mins

Ingredients:

• 2 bunches sprouted broccolini (green and/or purple)
• 1 cup finely shredded Chinese cabbage
• 1 tbsp sesame oil
• 1 avocado, peeled and diced
• – 1/2 cup herbs (dill, coriander, mint, Thai Basil)
• 1/2 cup micro greens
• 3-4 radishes, quartered
• Nori Sprinkle
• 4 eggs
• Toasted nuts, roughly chopped

Dressing

• 1 tbsp toasted sesame seeds
• 1 1/2 tbsp crisp chilli oil
• 2 tbsp coconut aminos or light soy sauce
• 2 tbsp sesame oil
• 1 tbsp white miso paste
• 1/2 tbsp grated ginger
• 2 tbsp rice wine vinegar
• 2 tbsp mirin or 1 tsp sugar

Method:

1. Preheat the oven to 200°C & line a baking tray with parchment paper.
2. Trim the woody ends of the broccolini & cut any thicker stems in half,   lengthways. Place onto the baking tray & drizzle with the oil & sea salt, mix well to coat. Bake for 12-15 minutes on the middle rung or until charred & crisp.
3. Meanwhile, in a sealed jar or container, add the dressing ingredients. Seal with the lid & shake well. Set aside.
4. In a medium pot, add the eggs & cover with semi boiling water. Cook for 3-4 minutes for runny eggs. Place in an ice bath for minimum 10 minutes before peeling.
5. To plate, layer the shredded cabbage & then the charred broccolini on a large serving platter. Scatter the avocado, micro greens, herbs & radishes around. Cut the eggs & layer them in & around the other elements. Finish with the nori sprinkle, toasted nuts & prepared dressing.