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This veggie-packed stir-fry is served over a bed of baby spinach and dressed with a creamy ginger-avocado sauce.

Ingredients

Ginger-Avocado Sauce

  • 1 2-inch piece fresh ginger, peeled and sliced into coins
  • 2 avocados
  • 2 Tbs. lemon juice
  • 1 Tbs. cold-pressed olive oil
  • 2 tsp. raw honey
  • 2 tsp. grated lemon zest
  • 2 pinches sea salt

Stir-Fry

  • 1 Tbs. coconut oil
  • 1 medium red onion, halved and sliced (1 1/2 cups)
  • 1/4 tsp. sea salt
  • 4 cloves garlic, minced (4 tsp.)
  • 1 head broccoli, cut into florets (4 cups)
  • 1 small head cabbage or 1 bunch kale, sliced into thin ribbons (1/2 lb.)
  • 4 cups organic baby spinach
  • 1/4 cup lightly toasted sesame seeds, for garnish, optional

Preparation

1. 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.

2. 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.

3. 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).

Nutrition Information

  • Calories: 255
  • Carbohydrate Content: 25 g
  • Fat Content: 18 g
  • Fiber Content: 10 g
  • Protein Content: 6 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 224 mg
  • Sugar Content: 7 g
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