Green Curry Vegetables - Valerie Bertinelli

Ingredients

• Kosher salt
• 2 cups small broccoli florets (1 small crown)
• 2 cups small yellow cauliflower florets (1/2 head)
• 2 cups sugar snap peas (6 ounces)
• 1 tablespoon canola oil
• 1/4 cup thinly sliced scallions, white and light green parts only, plus dark green part, thinly sliced, for garnish
• 1 tablespoon minced garlic (2 to 3 cloves)
• 1 tablespoon finely grated fresh ginger (a 2-inch knob)
• One 13.5-ounce can coconut milk
• 1 to 2 tablespoons green curry paste
• 1 cup shredded carrots
• 2 cups finely shredded Napa cabbage
• 3 tablespoons fresh lime juice (1 1/2 limes)
• 1 large avocado, cut into 1/2-inch pieces