Supergreen salad recipe

Ingredients

• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds
• 2 tablespoons sesame seeds
• 4 teaspoons tamari sauce or soy sauce
• 3½ cups broccoli florets
• 3 cups baby spinach
• ¾ cup thinly shredded kale
• ⅓ cup coarsely chopped fresh cilantro
• 2 avocados, pitted, peeled, and sliced
• 2 limes juice

• 3 tablespoons flaxseed oil
• 2 teaspoons honey
• pepper, to taste

1. Place a skillet over high heat. Add the pumpkin, sunflower, and sesame seeds, cover and dry-fry for 3–4 minutes, or until lightly toasted and beginning to pop, shaking the pan from time to time. Remove from the heat and stir in the tamari sauce.
2. Fill the bottom of a steamer halfway with water, bring to a boil, then put the broccoli in the steamer top, cover with a lid, and steam for 3–5 minutes, or until tender. Transfer to a salad bowl and add the spinach, kale, and cilantro.
3. Put the avocados and half the lime juice in a small bowl and toss well, then transfer to the salad bowl.
4. To make the dressing, put the remaining lime juice, the oil, honey, and a little pepper in a small bowl and whisk together with a fork. Sprinkle the toasted seeds over the salad and serve immediately with the dressing for pouring over the top.