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Broccoli and Avocado Salad |
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Ingredients |
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1 small bunch Broccoli
Salt, to taste
1 large Ripe Avocado
1/2 Lemon
1 teaspoon Dijon Style Mustard
1/2 teaspoon finely chopped Garlic
1 tablespoon Red Wine Vinegar
Freshly Ground Black Pepper, to taste
3 tablespoons Olive Oil
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Preparation |
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Cut the
broccoli into florets. If the pieces are large, cut the stems in half. Rinse
and drain them. Reserve the stems for another use. Drop broccoli into boiling
salted water to cover. Bring to a boil and cook 2 minutes. Drain and run the
broccoli briefly under cold water to cool. Drain again and chill. Cut the avocado
in half. Peel each half and remove the pit. Cut each half into 8 lengthwise
strips. Squeeze the lemon half over the strips to prevent discoloration. Arrange
the broccoli and the avocado alternately on each of 4 serving plates. Blend
the mustard, garlic, vinegar, pepper and oil, adding salt if needed, in a bowl
with a wire whisk. Pour over the broccoli and avocado. Serve immediately.
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