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Ingredients
- 1 sm Bunch broccoli Salt to taste
- 1 lrg Ripe avocado
- 1/2 x Lemon
- 1 tsp Dijon style mustard
- 1/2 tsp Finely minced garlic
- 1 Tbsp. Red wine vinegar Freshly grnd black pepper To taste
- 3 Tbsp. Extra virgin olive oil
Directions
- Cut the broccoli into florets. If the pcs 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 min. Drain and run the broccoli briefly under cool water to cold. 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
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 213g | |
| Calories 543 | |
| Calories from Fat 493 | 91% |
| Total Fat 55.56g | 69% |
| Saturated Fat 7.77g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 81mg | 3% |
| Potassium 633mg | 18% |
| Total Carbs 13.33g | 4% |
| Dietary Fiber 8.5g | 28% |
| Sugars 1.61g | 1% |
| Protein 3.35g | 5% |
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