Scale

RECIPE:

2 bags @pardesfarms mini broccoli florets

Salt and pepper

3 shallots, sliced thin

Large red Apple, diced

Large handful of fresh parsley, diced fine

2 cups Israeli couscous, cooked

1 container @goldentastesalads chickpeas (or can use one can drained)

For the Mustard Lemon Dressing:

1/4 cup avocado oil

2 heaping tbsp. Stone ground mustard

1 large lemon, zested and juiced

1 lime, juiced

1 tsp. Salt

1 tsp. Pepper

1 clove @kosher_taste great garlic grated

2 tbsp. Maple syrup

1 tbsp. Honey

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On a large baking sheet, that’s been sprayed add your frozen broccoli and season with salt and pepper and spray again with oil.

Bake on 400F for 25-30 minutes.

Remove and throw into a big bowl with the rest of the ingredients of the salad

Make the dressing by adding all the ingredients to a bowl and whisk till smooth. Then add to your salad mix well and serve!

Can be kept in fridge for up to 3 days