The contrasting textures of crunchy broccoli and creamy, soft avocado make this quick salad interesting and delicious. It is rich in monounsaturated fat and full of protective phytochemicals and fiber. Don't forget to use the broccoli stems, which, if properly trimmed, are as good to eat as the florets. Cut a slice off the butt end of each large stalk and peel the stalks just below the outer fibrous layer to expose the tender, lighter-colored flesh within.
1 pound broccoli
1 ripe avocado
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon grainy prepared mustard
- Trim and wash the broccoli and cut it into bite-sized pieces. Steam or boil the broccoli in a large pot until it is just crunchy-tender and bright green, then drain it well, and cool.
- Peel and pit the avocado, then cut it into small cubes. Fold the avocado into the broccoli.
- Whisk the olive oil, lemon juice, and mustard together in a small bowl, until well mixed.
- Toss the broccoli and avocado with the dressing.
Another favorite broccoli recipe: Vegetarian Kung Pao with Broccoli and Peanuts