This recipe is a Keto-friendly choice, and the broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire. This recipe is highly macro-nutrient centric!
Ingredients
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
- jalapeños, halved lengthwise, seeded
Broccoli and Dressing
- 1 avocado, halved
- 1 small garlic clove, finely chopped
- ¼ cup tahini
- 1 teaspoon finely grated lemon zest
- 7 tablespoons fresh lemon juice, divided
- ⅓ cup cilantro leaves with tender stems, plus more for serving
- 8 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 1 pound broccoli (about 2 medium heads), stems peeled, heads halved lengthwise
- 1 medium red onion, sliced into ½-inch rings
- 1 tablespoon toasted sesame seeds
Directions
Pickled Jalapeños – 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 Dressing – Prepare a grill for medium, direct heat. Purée one avocado half, garlic, tahini, lemon zest, 5 Tbsp. lemon juice, ⅓ cup cilantro, 4 Tbsp. oil, and 2 Tbsp. water in a blender, adding a splash of water if needed, until smooth. Season with salt and pepper.
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.
Coarsely chop broccoli and onion. Toss in a medium bowl with remaining 2 Tbsp. lemon juice and 2 Tbsp. oil; season with salt and pepper.
Spread tahini dressing on a serving platter and top with broccoli mixture. Drain some of the pickled jalapeños (you will have extra). Top broccoli mixture with remaining chopped half of avocado, sesame seeds, drained jalapeños, and more cilantro.
Source:www.bonappetit.com
