Broccoli and Avocado Salad
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1bunch broccoli
- Salt to taste
- 2ripe avocados
- 1tablespoon lemon juice
- ½cup skinless, seedless tomatoes cut into small cubes
- 2teaspoons Dijon-style mustard
- 1tablespoon red-wine vinegar
- 3tablespoons vegetable or olive oil
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
311 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 11 grams dietary fiber; 4 grams sugars; 7 grams protein; 679 milligrams sodium
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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
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.
Advertisement