Grilled Broccoli with Pistachios and Citrus Vinaigrette

My goal when I travel is to experience a new place using ALL of my senses.  I want to see and smell and touch and hear and of course, taste - every new destination. 🙈🙉  🙊So on our very first trip to the Florida Keys last weekend - we sampled ALL of the local favorites.  Key lime pie, conch fritters and conch chowder, fresh local seafood, lobster rolls and plenty of cuban delicacies. 🥧

A weeks worth of  great food - consumed in 2 1/2 days.  🤣  We pretty much ate our way though the Historic District of Key West and I'm not unhappy about that. 😅That lobster roll was our favorite but all of the food was incredible.  Great food paired with great cocktails while watching the sunset in Mallory square is a pretty great way to spend a weekend.  🌅

After a weekend of overindulging - it's back to making healthy meals.  A giant scoop of mint chocolate chip ice cream probably shouldn't be my mid day snack anymore either. 😂🍨 I'm doubling up on the veggies and getting back to my workout routine this week.  

This Grilled Broccoli with Pistachios and Citrus Vinaigrette was the perfect way to ease myself back into healthy eating.  🤣  It contains all of the nutrients that my body has been craving AND it's beautifully vibrant and delicious.  Oh, and in case you were wondering - I didn't cook this on the grill.  In short, the heat in Georgia is off the charts this month so I opted for a modified indoor skillet version.  Whether you grill it, roast it in the oven or brown it in a skillet - this broccoli is worth a try. 

Grilled Broccoli with Pistachios and Citrus Vinaigrette
3/4 cup salted pistachios, finely chopped
6 Tablespoons olive oil
1 teaspoon grated lemon zest
2 Tablespoons lemon juice
1 teaspoon grated orange zest
2 Tablespoons orange juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 pound broccoli, cut into 1 1/2" spears
1/2 cup fresh mint, sliced thin

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Toast pistachios in 1 T. oil 1-2 minutes until lightly browned. Cool.

Whisk together 3 T. oil, lemon zest and juice, orange zest and juice. salt and pepper.  Add pistachio oil mixture.

Toss broccoli with 2 T. oil and salt and pepper to taste.  

Cook on a hot grill 7-10 minutes or until lightly charred on each side. 

Add broccoli to a bowl with vinaigrette while still warm.  

Transfer to a platter.  Drizzle with any dressing remaining in bowl.  Sprinkle with mint and serve. 

I love a great broccoli recipe and this one is great but seriously, can anyone tell me how long it will be before my lobster roll cravings subside?  🦞😅
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Ciao!

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