Directions

1. Thoroughly wash the 1 head of broccoli and 1 lime (including the rind) under cool, running, drinkable water. Cut broccoli down into large florets.

2. In a wide pot with a steamer basket, bring an inch of water to a boil. Put the broccoli florets inside. Steam until fork tender and still bright green, about 3 minutes for crisp tender. You only want it lightly steamed, so that there is still a little crunch in the middle. Keep checking it with a fork. Using tongs, transfer to a cutting board to cool. 

3. Pit and finely chop 4 Medjool dates. In a large bowl, combine the zest of the whole lime then juiced, ¼ cup of extra-virgin olive oil, 1 smashed clove of garlic, and ½ teaspoon kosher salt. Stir together and let the garlic infuse into the dressing. 

4. In a small dry skillet over medium heat, toast ¼ cup of pepitas. Don’t skip this step—toasted pepitas always add an extra flavor punch and crunch! Toss often until they have a hint of golden brown to them. This happens very quickly, so keep an eye on it. Once done, remove from heat. 

5. Chop the cooled broccoli into small florets. It’s fine to use the stem, it adds a nice crunch! Remove and discard the garlic clove. Add broccoli to the bowl.

6. Thoroughly wash 1 red fresno chili pepper under cool, running, drinkable water then thinly slice. If you don’t want it super spicy, either use less or de-seed the chili. To check for spiciness, do a quick taste after you cut open the chili. It’s possible to buy multiple chilis of the same variety, but one could be hotter than the others. 

7. Wash a handful of fresh cilantro and a handful of fresh mint under cool, running, drinkable water. Chop the fresh herbs and ¼ cup of roasted peanuts. Add to the bowl with broccoli. Toss to combine. Adjust salt and lime juice to taste. Eat, up Mama!