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:
- Preheat the oven to 200°C & line a baking tray with parchment paper.
- 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.
- Meanwhile, in a sealed jar or container, add the dressing ingredients. Seal with the lid & shake well. Set aside.
- 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.
- 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.