Ginger-Avocado Sauce
1 2-inch piece fresh ginger, peeled and sliced into coins
2 avocados
2 tablespoons lemon juice
1 tablespoons cold-pressed olive oil
2 teaspoon raw honey
2 teaspoon grated lemon zest
2 pinches sea salt
Stir-Fry
1 Tablespoons coconut oil
1 medium red onion, halved and sliced (1 ½ cups)
¼ teaspoon sea salt
4 cloves garlic, minced
1 head broccoli, cut into florets (4 cups)
1 small head cabbage or 1 bunch kale, sliced into thin ribbons (½ lb.)
4 cups organic baby spinach
¼ cup lightly toasted sesame seeds, for garnish, optional
To make Ginger-Avocado Sauce: Place ginger in food processor, and pulse to mince. Add remaining ingredients, and blend until smooth. Blend in up to 1/2 cup water to thin to desired consistency. Store in refrigerator. To make Stir-Fry: Heat coconut oil in wok or large skillet over medium heat. Add onion and salt; stir-fry 5 minutes, or until onion softens. Add garlic, and cook 2 minutes more. Add broccoli and 1/4 cup water; cover, and steam 3 minutes. Add cabbage; cover, and steam 2 minutes more. Place 1 cup spinach on plate. Top with 1 cup broccoli mixture, and drizzle with 2 Tbs. Ginger-Avocado Sauce. Sprinkle with sesame seeds (if using).
Serves 4
Adapted From: http://www.vegetariantimes.com/recipe/broccoli-stir-fry-with-ginger-avocado-sauce/
