Avocado and broccoli salad

Serves 4
Nutrition per serving: 885 KJ | 211 Cals | 19g Fat | 4g Carbs | 7g Fibre

Ingredients

Ripe avocado

Large broccoli head

Red wine vinegar

Lemon

Dijon style mustard

Crushed garlic

Freshly ground black pepper

Olive oil

Directions

Cut the washed broccoli into fairly even sized florets. Lightly steam the broccoli until very bright green. Run under cold water to cool and stop cooking. Chill in the fridge.

Cut the avocado in half. Carefully peel each half and remove the stone. Cut the halves into thin strip lengthwise.

Squeeze the lemon juice over the avocado strips to prevent them discolouring.

Layer the broccoli and the avocado alternately on 4 small side plates. Blend the remaining ingredients in a bowl with a fork or a whisk. Drizzle over the broccoli and avocado and serve.