Broccoli Goddess Salad

Ingredients

• 2 heads broccoli
• 1⁄2 cup chopped scallion
• 1⁄4 cup fresh tarragon leaves
• 1⁄4 cup fresh chopped parsley
• 2 tablespoons fresh chopped basil
• 1 clove garlic, smashed
• 1⁄3 cup tahini
• 1⁄3 cup Unsweetened Plain Cashewmilk Yogurt
• 1⁄4 cup extra virgin olive oil
• 2 tablespoons white or yellow miso paste
• 1⁄2 cup lemon juice
• 1 teaspoon sea salt
• 1⁄4 cup toasted sesame seeds
• Chili flakes, Korean or Aleppo

Prep

Chop broccoli florets into bite-sized pieces and shred the stalks either on a box grater or in a food processor.

Blanch the broccoli for 15 seconds in salted boiling water and drain very well. Set aside to cool.

For the dressing, place all the remaining ingredients into a high-powered blender and process until smooth. If the mixture is too thick, you may drizzle in a bit of water until the desired consistency is reached.

Toss all ingredients together and garnish with toasted sesame seeds and chili flakes.

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