Chili Broccoli Salad

First make the dressing by blending together all ingredients: juice from 1 lime, 1/2 inch knob of ginger (peeled and sliced), 1/4 jalapeño (seeds removed for no spice), 1/2 tsp kosher salt, 1 tbsp honey or sugar, 1 tbsp rice wine vinegar, 5 tbsp olive oil, and 4 mint leaves. Add the chopped broccoli (stems removed), 1/2 cup chopped pistachios, 1 tbsp minced jalapeño (remove seeds for no spice), 3 tbsp chopped cilantro, 3 tbsp chopped mint leaves, 3 chopped medjool dates (pits removed), and 1/2 tsp kosher salt to a large bowl. Toss well with the prepared dressing. Serve chilled with a sprinkle of 2 tbsp roasted pumpkin seeds and lime wedges. Makes 3-4 servings as a side.