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Broccoli, Avocado and Lime Salad

July 15th, 2012

The beauty of this salad lies in its perfect simplicity. In the way that the creamy avocado melts against the ever-so-slightly crunchy broccoli, while the creamy tahini, lime, tamari dressing adds a deliciously soothing, slightly tangy, super creamy touch. A great side salad for any meal!

Serves 4

– 3 ripe avocados

– 1 1/2 Β broccoli head

– a handful of fresh coriander (15g)

For the dressing

– Β Juice of 3 limes (about 30ml juice)

– 2 tablespoons of tahini

– 3 tablespoons of olive oil

– 2 teaspoons of tamari (gluten free soy sauce)

– 2 teaspoons of honey or pure maple syrup

– a sprinkling of salt

Slice the broccoli into small, bite-sized pieces and steam them for about 7 minutes, until cooked but a little crunchy. Place to one side to cool.

Slice the avocados in half, peel their skin away and remove their stones. Then slice the flesh into small cubes.

Chop the coriander into tiny pieces and mix with the avocado and broccoli in a salad bowl. Then mix the salad dressing together by simply squeezing the limes then stirring everything together in a mug, once mixed pour it over the salad and then enjoy!

 

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The beauty of this salad lies in its perfect simplicity. In the way that the creamy avocado melts against the ever-so-slightly crunchy broccoli, while the creamy tahini, lime, tamari dressing adds a deliciously soothing, slightly tangy, super creamy touch. This is healthy eating at its best. Simple, inexpensive ingredients thrown together in less than ten minutes to create something so healthy and nurturing, and most importantly so heavenly to taste. This salad has been a family favourite for years. It has all the best associations of summer and happiness and goes with everything. At the moment I love eating it with my pea and fennel salad, a kale salad, some hummus and sweet potato wedges but the list is really endless! Whichever way you eat it I promise you’ll love it.

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Serves 3

– 2 ripe avocados

– 1 broccoli head

– a handful of fresh coriander

For the dressing

– Β 2 limes

– 1 tablespoon of tahini

– 2 tablespoons of olive oil

– 1 teaspoon of tamari (gluten free soy sauce)

– 1 teaspoon of honey or pure maple syrup

– a sprinkling of salt

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Slice the broccoli into small, bite-sized pieces and steam them for about 7 minutes, until cooked but a little crunchy. Place to one side to cool.

Slice the avocados in half, peel their skin away and remove their stones. Then slice the flesh into small cubes.

Chop the coriander into tiny pieces and mix with the avocado and broccoli in a salad bowl. Then mix the salad dressing together by simply squeezing the limes then stirring everything together in a mug, once mixed pour it over the salad and then enjoy!