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Grilled Broccoli, Avocado Salad with Creamy Thai Dressing

Broccoli doesn't need to be boring. Instead of boiling it, try grilling it, topping it with homemade pickled jalapeños and then combining it with our Creamy Thai sauce. These flavours blend perfectly for your new favourite lunch or dinner side. 

 Each recipe is plant-based, vegan and gluten free. 


Pickled Jalapeños

½ cup white balsamic vinegar or unseasoned rice vinegar

¼ cup dry white wine or water

3 tablespoons sugar

1 tablespoon kosher salt

3 jalapeños, halved lengthwise, seeded

Broccoli and Avocado

1 cup of Creamy Thai

1 avocado, halved

1 pound broccoli (about 2 medium heads), stems peeled, heads halved lengthwise

1 medium red onion, sliced into ½-inch rings

1/3 cup cilantro 

Kosher salt, freshly ground pepper

1 tablespoon toasted sesame seeds


Pickled Jalapeños

Step 1

Bring vinegar, wine, sugar, and salt to a simmer over medium-high heat in a small saucepan. Place jalapeños in a small bowl or jar and pour brine over. Let sit until cool, or at least 1 hour.


Broccoli and Avocado

Step 2

Prepare a grill for medium, direct heat, toss broccoli and onion with 2 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until broccoli crowns are dark brown in places and stems are crisp-tender, 5–7 minutes. Let cool slightly.

Step 3

Coarsely chop broccoli and red onion, then in a bowl add broccoli mix, avocado, creamy Thai sauce, cilantro, pickled jalapeños. Top with sesame seeds and serve. 


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