From “Health Nut: A Feel-Good Cookbook” by Jess Damuck
The author says, “Nuts should always be toasted. Set your oven to 425 degrees and toast until golden and fragrant, 6 to10 minutes. Make sure you set a timer. No one ever remembers to check on their nuts until they are already burning; it’s just a fact.”
Ingredients:
1/2 serrano pepper Juice of 1 lemon, divided 4 green onions, trimmed Handful fresh parsley Handful fresh cilantro 1 clove garlic 1/4 cup extra-virgin olive oil 2 anchovies 1/3 cup unsweetened plain or coconut yogurt Kosher salt about 1 pound broccoli 1/2 small red onion 5 pitted Medjool dates rice vinegar 1/2 cup sliced almonds, toasted (see note) 2 tablespoons hemp seeds
Preparation:
Make the spicy green goddess dressing: Combine serrano pepper, the juice of 1/2 lemon, green onions, parsley and cilantro, garlic, anchovies, and yogurt in the bowl of a food processor. Blend until smooth, then season to taste with salt.
Make the salad: Cut the stems off broccoli, peel and thinly slice them, and then cut the tops into florets. Heat a cast-iron skillet over high-ish heat and cook the broccoli until charred, 10 to 15 minutes. Thinly slice red onion and chop dates.
Assemble and serve: In a large bowl, toss the charred broccoli florets and stems and onions with rice vinegar and season with salt. Finish with the dates, toasted almonds, and hemp seeds.