Ingredients

The following ingredients have 4 Servings
  • FOR THE DRESSING
  • 1 shallot (chopped)
  • 1/2 cup fresh cilantro
  • 1/4 cup fresh parsley
  • 2 tablespoons fresh basil
  • 1/2 cup Greek yogurt (plain)
  • 1/4 cup mayo
  • salt
  • pepper
  • 1 jalapeño pepper (seeds and stem removed, chopped)
  • 1 teaspoon lime juice
  • 2 tablespoons honey
  • 3/4 cup extra virgin olive oil
  • FOR THE BROCCOLI SALAD
  • 1 large sweet potato (diced)
  • 4 cups fresh broccoli stems
  • 1 large avocado (diced)
  • 4 slices of thick-cut bacon (cooked until crisp and chopped)
  • 3/4 cup dried cranberries
  • 1/2 cup sliced almonds
  • 2 tablespoons crystalized ginger

Instruction

  • In the pitcher of your blender or food processor, add the shallot, cilantro, parsley, basil. yogurt, mayo, a dash of salt and pepper to taste, jalapeño, lime juice, and honey. Pulse until smooth and combined. With the blender or food processor blending on low, slowly drizzle in the extra virgin olive oil until all of it has been added. Transfer the dressing to an airtight container and place in the fridge until you are ready to use.
  • Bring two large pots of salted water to a rolling boil. To one pot add the sweet potatoes and boil until just tender, but not so soft that they are mushy, approximately 8-10 minutes. Drain and set aside.
  • Have an ice bath ready. To the other pot add the broccoli, and boil for just 1 minute to bring out their green color. Remove the broccoli with a slotted spoon and transfer immediately to the ice bath. Let cool for just a minute or so and then remove the broccoli from the ice bath to a paper towel-lined plate.
  • In a large serving bowl, combine the broccoli, sweet potato, avocado, bacon, cranberries, almonds, and crystalized ginger. Drizzle the green goddess dressing on top. Serve immediately for best results! Enjoy!