Broccoli Avocado Salad
Ingredients
Metric
400 g frozen broccoli
2 small cucumbers
30 g ~ 2 cups mixed greens
Sauce:
1 medium avocado
120 ml water
15 g fresh parsley
½ tbsp apple cider vinegar
¼ tsp salt
Optional Garnish:
2 tbsp hemp hearts
US
13 oz frozen broccoli
2 small cucumbers
2 cups mixed greens
Sauce:
1 medium avocado
½ cup water
½ cup fresh parsley
½ tbsp apple cider vinegar
¼ tsp salt
Optional Garnish:
2 tbsp hemp hearts
MAKES2 portions
PREP TIME10 minutes
COOKING TIME10 minutes
TOTAL TIME20 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Arrange frozen broccoli (take it directly from the freezer) on top of a baking tray lined with baking paper.
2Roast in the middle of the oven for 10 minutes.
3In the meantime, make the avocado sauce. Add de-stoned and peeled avocado, water, parsley, vinegar and salt to a blender (small cup) or a small food processor.
4Blend until smooth ~ 60 seconds. Set aside.
5Wash mixed greens really well under running water then pat dry. Alternatively, wash and dry using a salad spinner. Add to a serving bowl.
6Add sliced cucumbers.
7Top with sauce.
8Cut cooked broccoli into bite-sized pieces and add to the plate.
9Sprinkle with hemp hearts.
Nutritional Info
Makes 2 portions
280 Calories per portion
13g protein
26g carbohydrates
14g fiber
16g fat
280 Calories per portion
13g protein
26g carbohydrates
14g fiber
16g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, A, C, E, K
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
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