TULSA, Oklahoma - Rejuvenating Winter Broccoli Salad


3 heads broccoli, roughly chopped
1/2 bunch Tuscan kale, roughly chopped
1/3 cup extra virgin oil
1 clove garlic, minced
1-inch piece fresh ginger, grated
1-2 tbs. toasted sesame oil
Juice and zest of 1 lemon
1 tbs. low sodium soy sauce or tamari
1 tbs. honey



1. In a large bowl, toll together the broccoli and kale.

2. In a medium skillet, combine olive oil, garlic, and ginger over medium heat. Simmer for 5 minutes or until the garlic is fragrant. Remove front the heat and add the sesame oil, lemon juice & zest, soy sauce, honey, salt and a large pinch of crushed red pepper flakes.

3. Pour the warm dressing over the broccoli and kale, massaging it into the greens. Add the carrots, bell pepper. Cilantro, basil and pomegranate arils, and toll to combine. Season to taste with salt. Chill in the fridge for at least 30 minutes or overnight before serving.

4. Just before serving, add the orange and avocado. Sprinkle with toasted sesame seeds.