1tbspsambal chili pasteor 1-2 tsp red pepper flakes
1/4cuphoney or maple syrup
1/4cupfresh lime juice
1clovegarlicminced
1tspsea saltor to taste
1/4cupavocado oil
Instructions
Peel the stems of the broccoli and roughly chop them, keeping the stems separate from the florets. Cut the florets into 2" pieces.
In a 14-cup food processor fitted with a chopping blade, process the broccoli in 3 batches. First, add the stems and process together. Then add the broccoli florets and process in 1-2 batches until all the broccoli is very small bite-sized pieces.
Peel the mangoes and cut them into 1/2" pieces.
Cut the bell pepper in half, removing the stem and seeds. Cut it into 1/4" - 1/2" strips and then cut the strips crosswise to form cubes.
For the dressing, whisk together all the ingredients except the avocado oil. Slowly drizzle in the avocado oil, whisking constantly until the dressing emulsifies.
Toss all the salad ingredients together with the dressing and serve within 4 hours.
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Notes
Paleo - use the red pepper flakes instead of the chili paste in the recipe.
Vegan or Vegetarian - make sure to use maple syrup rather than honey to make this salad vegan.