Cruciferous improv

I hate winter so much that I’m trying to maximize every aspect of our current season. That includes only wanting to eat food that tastes like full-blast summer.

This broccoli salad was an improv on a hot night when, even with the air conditioning on, I did not feel like cooking. It would go very well with brown rice and tamari citrus chicken thighs, but on this night, it was supper all by itself. Fresh, light, and totally satisfying, it was a huge hit.

Big bunch of broccoli, cut into florets, stems chopped
3 tablespoons grapeseed oil
3 tablespoons lemon juice
1 teaspoon raw honey
1″ knob fresh ginger, peeled
1 clove fresh garlic, peeled
2-3 drops sesame oil (optional)
Toasted sunflower kernels

Put broccoli in a large bowl. In food processor, blitz the oil(s), juice, honey, ginger, and garlic until runny. This dressing is watery, not thick. Toss with broccoli and either serve immediately or let macerate in the refrigerator. Toss with sunflower kernels just before serving. (Red pepper flakes or diced chili pepper would also be nice with this.)