2 T plus 1/4 teaspoon Celtic Sea salt, divided
3 heads broccoli, cut into florets
5 carrots, shredded or cut into ribbons
1/2 cup parsley, minced
10 dried, pitted plums (prunes), diced
1 cup toasted almonds, chopped
3 lemons, juiced
2 T maple syrup
4 teaspoons cumin, toasted (see note)
¼ teaspoon cayenne
¼ teaspoon pepper
2 to 3 T olive oil
- Bring a large pot of water to a boil and add 2 tablespoons of salt. Add broccoli and cook for 2 minutes, until tender but crisp. Drain and run broccoli under cold water to cool and prevent further cooking: mix cooked broccoli, carrots, parsley, plums, and almonds in a large bowl.
- In a small bowl, whisk together lemon juice, maple syrup, cumin, cayenne, ¼ teaspoon salt, and pepper. Slowly add olive oil and keep whisking. Taste and adjust seasoning.
- Toss salad with dressing and serve.
Note: To toast cumin, heat a pan over medium-high heat and add cumin. Stir continually for 1 to 2 minutes, until you can smell the toasty aroma and cumin changes color slightly.
Serves 6 to 8
Inspired by pccmarkets.com/recipe/spiced-broccoli-and-carrot-ribbon-salad/