Black Bean, Broccoli & Avocado Salad with Cumin Lime Tahini Dressing

Ingredients
2 romaine hearts, chopped
1 can black beans, drained and rinsed
1 1/4 c. broccoli florets, steamed
1 avocado, sliced
1/3 c. pico de gallo or salsa
cilantro sprigs
1 jalapeno or serrano chili, sliced and seeds removed
pepitas, for garnish

For the dressing: 
3 heaping tbsp. tahini
1/3 c. water
juice of 1 lime
1/8 tsp. cumin
pinch of salt
2 tsp. cilantro, finely chopped

Directions
In a small bowl, combine the dressing ingredients, except for the cilantro. Use a tad more water as needed to thin. If dressing is too thin, add more tahini. Once blended to your liking, taste for flavor, stir in cilantro and set aside.

Steam your broccoli just until al dente and bright green.

Add romaine to your serving dishes, top with black beans, broccoli, avocado, pico, cilantro and peppers. Top with dressing and sprinkle pepitas.