Tuesday, September 22, 2015

Broccoli and Avocado Salad

Avocado is a great food for heart health and cholesterol control. Become an artist in the kitchen and enjoy your veggies in a variety of ways.


You’ll Need
  • 1 small bunch of broccoli
  • Salt to taste
  • 1 large avocado
  • ½ lemon
  • 1 teaspoon Dijon style mustard
  • ½ teaspoon finely chopped garlic
  • 1 tablespoon red wine vinegar
  • Freshly ground black pepper to taste
  • 3 Tablespoons olive oil

Directions
  • 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 a serving platter
  • 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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