nutritional information

Per 2-cup serving:

  • Calories: 255
  • Protein: 6 g
  • Total Fat: 18 g
  • Saturated Fat: 5 g
  • Carbohydrates: 25 g
  • Cholesterol: 0 mg
  • Sodium: 224 mg
  • Fiber: 10 g
  • Sugar: 7 g

Broccoli Stir-Fry with Ginger-Avocado Sauce

Broccoli Stir-Fry with Ginger-Avocado Sauce

Makes 4 servings

30 minutes or fewer

This veggie-packed stir-fry is served over a bed of baby spinach and dressed with a creamy ginger-avocado sauce.
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
  • 1 Tbs. coconut oil
  • 1 medium red onion, halved and sliced (1 ½ cups)
  • ¼ 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 (½ lb.)
  • 4 cups organic baby spinach
  • ¼ cup lightly toasted sesame seeds, for garnish, optional

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).

June 2013 p.55

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This sauce was DELICIOUS! I was out of honey, so I just subbed a little sugar. Instead of the cabbage & spinach, I used a bag of Broccoli Slaw, which has such short fridge life & worked out perfectly. I tossed the whole mixture with the sauce instead of drizzling it on top. WOW! Slivered almonds worked great for added texture. Already thinking of things I can use this sauce for... dips for vegetables & chips? On pasta? Mmmm...

Lisako - 2014-02-18 20:10:09

Really fantastic! I should've added more water to the dressing for better consistency but was afraid of diluting it and losing flavor. I also placed it on a bed of ginger-sesame quinoa instead of spinach. This is a keeper!

Jackie - 2013-11-07 21:53:52

Good but better with a little feta.

bittenbyknittin - 2013-09-22 17:19:49

I added just a touch of sesame oil to the avocado ginger sauce which greatly improved the depth of flavor. Made it a little more Asian. Served it with a fillet of mahi as well. Used part broccoli leaves, cabbage and bok choy and served fish on top. Only had half the amount if honey available, i think the full amount would have been a bit too sweet. Would use more garlic next time and perhaps finish the greens with a touch of chili oil

Kandy - 2013-08-06 04:21:59


Judy - 2013-08-06 00:36:13

I made made mine with red cabbage instead of kale. I think my proportions were a bit off (heavy on the cabbage side), I did not have sesame seeds to garnish, and I probably could've used a bit more salt (I tend to err on the side of using less and then adding more later. Overall I think the dish was bland and could've used greater depth of flavor. I am not quite sure what seasonings may have improved this recipe for me. Despite the lack of flavor, this dish is a great way to eat your greens!

Enna Sojas - 2013-07-27 00:32:49

Make this

Barbara - 2013-07-24 00:46:29

Make this!

Barbara - 2013-07-24 00:41:18

We were all in heaven with this recipe! Yummm

Kelly - 2013-07-22 23:26:17

This looks so good

Aejha - 2013-06-11 21:41:52

This dish looked great, but it tastes even better. The ginger-avocado sauce is so flavorful, great texture. Try red cabbage for color. Enjoy!

Ania Mueller - 2013-05-29 04:18:40

I really liked this...the Ginger-Avocado sauce was tangy and made the dish!

Jinny - 2013-05-27 15:27:02