God damn I love broccoli. So strange, as I hated it as a child. Being told I was eating miniature trees just never cut it with me. Now I happily munch on the stuff. So when I saw this recipe on Stone Soup - and with a salad to be made for a dear friend for lunch together this weekend - my heart sang with praise be to the vegetable fairies. And the fact that the salad only takes 5 minutes to make. All the more time to skype Phuong with!
raw broccoli salad
takes 5 mins
1 tablespoon wholegrain mustard
1 tablespoon sherry vinegar
1 head broccoli
handful roasted almonds
1. Combine mustard, vinegar and 3 tablespoons extra virgin olive oil in a salad bowl. Season.
3. Chop broccoli into tiny trees and toss in the dressing.
4. Chop avocado in half and scoop bight sized chunks into the dressing using a spoon.
5. Toss salad to distribute the dressing and serve with almonds on top.