Green Avocado Broccoli Salad

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

Offer with love. Serve as a side to a larger meal.

Simple Spring Salad

Here is the recipe for one of my most simple, yet tasty salads. :-) Light and fresh, and perfect for lunch during this week's balmy Spring weather. Serves 6 medium portions.

Ingredients:
3 big handfuls of mixed salad greens
2 medium sized avocado's peeled and sliced
1/2 - 3/4 cup cherry tomato's chopped in half
1 handful toasted almond chips (Trader Joe's)

Place everything in a bowl. Pour dressing on top and mix well. Serve as soon as possible for max freshness.

For the Dressing:
Approx 1/4 cup Extra virgin Olive oil
Juice of 1 big juicy fresh lemon
1/4 cup finely chopped fresh parsley
1 small handful of nutritional yeast
Approx 1/2 tsp sea salt or to taste
1/4 tsp black pepper
1/4 tsp asafoetida
Pinch of paprika (optional)

Whisk all ingredients together. You can chill it slightly or use it at room temperature.