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Ingredients
1 bunch broccoli
Salt to taste
2 ripe avocados
1 tablespoon lemon juice
½ cup skinless, seedless tomatoes cut into small cubes
2 teaspoons Dijon-style mustard
1 tablespoon red-wine vinegar
3 tablespoons vegetable or olive oil
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
20 grams carbs; 311 calories; 17 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 26 grams fat; 11 grams fiber; 679 milligrams sodium; 7 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the broccoli tops into florets. If the pieces are quite large, split at the bottom and cut in half. Rinse and drain. Reserve the coarse or tougher stems for other uses.
- Step 2
Drop the broccoli pieces into boiling salted water and leave for 1 minute. Drain and let cool.
- Step 3
Cut the avocados in half. Peel each half and remove the seeds. Cut each half lengthwise into 8 strips. Sprinkle with lemon juice to prevent discoloration.
- Step 4
Arrange and alternate pieces of broccoli and avocado on a plate. Sprinkle the top with the chopped tomatoes.
- Step 5
Blend salt with the remaining ingredients in a mixing bowl and pour over the salad. Serve immediately.
Private Notes
Comments
Loved this recipe!! Added black beans for protein highly recommend it.
I get to be the first review! This was quick and easy. Perhaps I did not salt the water enough, but I had to add salt at the end. Otherwise, this was an easy low-carb, keto-friendly lunch.