Broccoli and Avocado Salad

Name: Broccoli and Avocado Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 serving(s)
Ingredients: 1 1/2 lbs of tender broccoli, cut from stems into small pieces (apx 1/2-inch); 1 avocado, cut into small bite size cubes; 2 tablespoons fresh lemon juice; 1/2 cup pecans, coarsely chopped; 1 tablespoon Dijon mustard; salt; 1/4 cup extra virgin olive oil; 1 tablespoon minced fresh flat-leaf Italian parsley

(1)

Recipe by E.A.4957

Flavorful salad. To serve as a light main dish just add crab or lobster meat.

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READY IN: 15mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

lbs of tender broccoli, cut from stems into small pieces (apx 1/2-inch)
1

avocado, cut into small bite size cubes
2

tablespoons fresh lemon juice
¹⁄₂

cup pecans, coarsely chopped
1

tablespoon Dijon mustard
salt
¹⁄₄

cup extra virgin olive oil
1

tablespoon minced fresh flat-leaf Italian parsley

DIRECTIONS

First place cubed avoacdo in bowl and toss with 1 tablespoon of lemon juice to prevent darkening.
Fill a saucepan with water and bring to a boil.
Add the broccoli and cook until barely tender, about 3 minutes.
Drain, cool under cold water, drain again.
Add broccoli to avocado and add in nuts.
In a small bowl whisk remaining 1 tablespoon lemon juice, mustard, parsley and oil in a stream until blended.
Pour dressing over the salad and toss gently.
Enjoy!

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