Broccoli & Avocado Salad
I love this salad! It combines two of my favorite vegetables with a tangy dressing and is quick and easy to make. I have yet to experiment with adding quinoa to add some protein and make it even more substantial, but I have a feeling it would be delicious.
The contrasting textures of crunchy broccoli and creamy, soft avocado make this quick salad interesting and delicious. It is rich in monounsaturated fat and full of protective phytochemicals and fiber. Don’t forget to use the broccoli stems, which, if properly trimmed, are as good to eat as the florets. Cut a slice off the butt end of each large stalk and peel the stalks just below the outer fibrous layer to expose the tender, lighter-colored flesh within.
Ingredients:
- 1 pound broccoli
- 1 ripe avocado (you can add a 2nd if you really love avocado!)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon grainy prepared mustard
Directions:
- Trim and wash the broccoli and cut it into bite-sized pieces. Steam or boil the broccoli in a large pot until it is just crunchy-tender and bright green, then drain it well, and cool.
- Peel and pit the avocado, then cut it into small cubes. Fold the avocado into the broccoli.
- Whisk the olive oil, lemon juice, and mustard together in a small bowl, until well mixed.
- Toss the broccoli and avocado with the dressing.
Source for text and recipe: Cameron Rupprecht
