BROCCOLI AND AVOCADO SALAD
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, weekday, salads and dressings, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the broccoli tops into florets. If the pieces are quite large, split at the bottom and cut in half. Rinse and drain. Reserve the coarse or tougher stems for other uses.
- Drop the broccoli pieces into boiling salted water and leave for 1 minute. Drain and let cool.
- Cut the avocados in half. Peel each half and remove the seeds. Cut each half lengthwise into 8 strips. Sprinkle with lemon juice to prevent discoloration.
- Arrange and alternate pieces of broccoli and avocado on a plate. Sprinkle the top with the chopped tomatoes.
- Blend salt with the remaining ingredients in a mixing bowl and pour over the salad. Serve immediately.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 20 grams, Carbohydrate 20 grams, Fat 26 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 679 milligrams, Sugar 4 grams, TransFat 0 grams
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