Broccoli and Avocado Salad

40 minutes Prep: 20 minutes Cook: 10 minutes

89 calories per serving view nutrition facts

1 salad suggest servings

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Ingredients

1	bunch	broccoli florets
1	x	salt	to taste
1	large	avocado	ripe
1/2	each	lemon
1	teaspoon	dijon mustard
1/2	teaspoon	garlic	finely chopped
1	tablespoon	red wine vinegar
1	x	black pepper	freshly ground, to taste
3	tablespoons	olive oil

Directions

Cut the broccoli into florets.

If the pieces are large, cut the stems in half.

Rinse and drain them. Reserve the stems for another use.

Drop broccoli into boiling salted water to cover.

Bring to a boil and cook 2 minutes.

Drain and run the broccoli briefly under cold water to cool.

Drain again and chill.

Cut the avocado in half. Peel each half and remove the pit.

Cut each half into 8 lengthwise strips. Squeeze the lemon half over the strips to prevent discoloration.

Arrange the broccoli and the avocado alternately on each of 4 serving plates.

Blend the mustard, garlic, vinegar, pepper and oil, adding salt if needed, in a bowl with a wire whisk.

Pour over the broccoli and avocado. Serve immediately.

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Nutrition Facts

Serving Size 21g

Amount per Serving

Calories 89 99% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 15mg	1%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	5%
Calcium	0%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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