Hello, New Year! Here’s a crunchy salad that takes advantage of delicious winter produce.

My Persian lime tree is loaded with ripe fruit, begging to be used in tangy, bright culinary creations. This recipe starts with fresh broccoli, adding celery for savory crunch and pepitas for richness. The simple dressing uses fresh squeezed lime juice and minced salt preserved limes for punch. Add a few tortilla chips and you’ve got lunch. This salad will be delicious for several days after making, storing easily in the fridge. Enjoy!

Broccoli Lime Salad
makes 4 – 6 servings

one head fresh broccoli, cut into small florets
four stalks celery, diced
1/2 cup roasted salted pepitas
1 small piece salt preserved lime, minced
2 TB fresh squeezed lime juice
3 TB chopped fresh cilantro
4 TB extra virgin olive oil
salt to taste

Mix all ingredients. Taste and adjust seasoning, adding more lime juice, salt or oil as needed. Store in fridge for up to a week.