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Mar 06, 2012 @ 18:38:38
raw broccoli salad
takes 5 mins
serves 2
I just adore the way the avocado and broccoli combine in this salad to give crunch and creamy richness. I think I’ve discovered a new food marriage made in heaven.
Feel free to take this idea wherever your imagination takes you. While I find it fairly substantial for lunch with the nuts and avocado, I’d add in a few more almonds or serve with some shredded poached chicken or some proscuitto for a larger meal. Canned tuna or salmon would also be lovely.
Those with nut allergies could easily just skip the almonds or replace them with a little finely diced red onion for the colour and crunch.
1 tablespoon wholegrain mustard
1 tablespoon sherry vinegar
1 head broccoli
1 avocado
handful roasted almonds
1. Combine mustard, vinegar and 3 tablespoons extra virgin olive oil in a salad bowl. Season.
3. Chop broccoli into tiny trees and toss in the dressing.
4. Chop avocado in half and scoop bight sized chunks into the dressing using a spoon.
5. Toss salad to distribute the dressing and serve with almonds on top.