Ingredients
500g broccoli florets
cut into small pieces
2 avocados
3 tbsp extra virgin olive oil
3 tbsp lemon juice
sea salt
to taste
freshly ground black pepper
to taste
⅓ cup slivered almonds
Allergy Advice
Contains Nuts
Equipment
- 1 heatproof bowl
- 1 serving bowl
- 1 non-stick frying pan
Instructions
- Place the broccoli in a heatproof bowl and cover with boiling water. Set aside to blanch.
- Meanwhile, dice the avocado and place in a serving bowl. Drizzle over the olive oil and lemon juice, sprinkle with salt and pepper to taste and toss gently.
- Toast the almond slivers in a non-stick frying pan over medium heat, tossing gently.
- Drain the broccoli and add to the serving bowl with the avocado. Toss gently to coat with the dressing, sprinkle with the almond slivers and serve.
Notes
Tip
Serve the salad when the broccoli is still warm to bring out the flavour of the dressing.
Tip
Use the best olive oil you can afford in salads, as it’s a real flavour component.
Variation
To spice up this dish, splash over a good dash of Tabasco with the olive oil and lemon juice.
