Hey folks!
So here is a simple, satisfying salad recipe which I made for lunch today. The mini broccoli pieces have a lovely crunchy texture contrasting with the creamy avocado. :-)
Serves 4, vegan.
Ingredients:
4 medium-large perfectly ripe avocado's, peeled and cut into cubits
1 cup of mini pieces of broccoli
2 TBSP toasted almond slivers (optional)
Mix the above in a salad bowl, keeping an avocado stone in the bowl to help retard blacking of the avocado's.
Dressing:
1 TBSP lime juice
2 TBSP apple cider vinegar
3 TBSP extra virgin olive oil
2 tsp honey
1/4 tsp black pepper
1/4 tsp hing
1/4 tsp paprika
1/4 tsp dried dill (optional)
1/2 tsp sea salt
Blend all the above ingredients. Mix evenly into avocado and broccoli.
*Here is another variation of this dressing which I really like because it has a nice kick to it:
Approx 1 1/2 TBSP fresh lemon juice
1 TBSP honey
1 TBSP plain yellow mustard
2 1/2 TBSP olive oil
1/2 tsp dill
1/4 tsp hing
1/4 tsp smoked paprika
1/2 tsp sea salt
pinch of black pepper
*Here is another variation of this dressing which I really like because it has a nice kick to it:
Approx 1 1/2 TBSP fresh lemon juice
1 TBSP honey
1 TBSP plain yellow mustard
2 1/2 TBSP olive oil
1/2 tsp dill
1/4 tsp hing
1/4 tsp smoked paprika
1/2 tsp sea salt
pinch of black pepper
Offer with love. Serve as a side to a larger meal.
Posts
