Roasted Artichoke and Broccoli Salad

For Dressing:

1 large avocado

1 clove garlic, peeled

1/2 tablespoon fresh lime or lemon juice

3 tablespoons olive oil or avocado oil

1/4 teaspoon kosher salt, or to taste

1/4 teaspoon ground black pepper, or to taste

water, as needed (I add up to 1/4 cup)

For Salad:

2 cups chopped broccoli

1/2 cup chickpeas

1 tbsp olive oil

¼ tsp salt

¼ tsp pepper

½ tsp paprika

½ tsp garlic powder

1 can artichoke hearts, halved

4 cups of greens (spinach and kale mix)

½ cup of cooked quinoa

½ avocado, sliced

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1. Make the dressing: In a food processor add the peeled clove of garlic, avocado, lime or lemon juice, olive oil, salt and pepper. Thin the salad dressing out with a little bit of water (1/4 cup or more) until it reaches a desired consistency.

2. Make the broccoli & chickpeas: In a large bowl, toss the broccoli and chickpeas with the olive oil, salt, pepper, paprika and garlic powder. Spread out on a lined baking sheet and cook for 20 minutes at 400f.

3. Meanwhile, heat a medium pan over high heat. Add artichoke halves face down to the pan, cooking until surfaces are lightly charred. Remove from pan.

4. Assemble salad: Combine greens, quinoa, broccoli, chickpeas and artichokes in a large bowl. Add desired amount of dressing. Top with ½ of a sliced avocado.