Broccoli And Avocado Salad Food

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BROCCOLI AND AVOCADO SALAD



Broccoli and Avocado Salad image

Provided by Pierre Franey

Categories     dinner, easy, lunch, quick, weekday, salads and dressings, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 bunch broccoli
Salt to taste
2 ripe avocados
1 tablespoon lemon juice
1/2 cup skinless, seedless tomatoes cut into small cubes
2 teaspoons Dijon-style mustard
1 tablespoon red-wine vinegar
3 tablespoons vegetable or olive oil
Freshly ground pepper to taste

Steps:

  • 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.
  • Drop the broccoli pieces into boiling salted water and leave for 1 minute. Drain and let cool.
  • 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.
  • Arrange and alternate pieces of broccoli and avocado on a plate. Sprinkle the top with the chopped tomatoes.
  • Blend salt with the remaining ingredients in a mixing bowl and pour over the salad. Serve immediately.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 20 grams, Carbohydrate 20 grams, Fat 26 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 679 milligrams, Sugar 4 grams, TransFat 0 grams

BROCCOLI AND AVOCADO SALAD



Broccoli and Avocado Salad image

Make and share this Broccoli and Avocado Salad recipe from Food.com.

Provided by E.A.4957

Categories     Low Protein

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 1/2 lbs of tender broccoli, cut from stems into small pieces (apx 1/2-inch)
1 avocado, cut into small bite size cubes
2 tablespoons fresh lemon juice
1/2 cup pecans, coarsely chopped
1 tablespoon Dijon mustard
salt
1/4 cup extra virgin olive oil
1 tablespoon minced fresh flat-leaf Italian parsley

Steps:

  • First place cubed avoacdo in bowl and toss with 1 tablespoon of lemon juice to prevent darkening.
  • Fill a saucepan with water and bring to a boil.
  • Add the broccoli and cook until barely tender, about 3 minutes.
  • Drain, cool under cold water, drain again.
  • Add broccoli to avocado and add in nuts.
  • In a small bowl whisk remaining 1 tablespoon lemon juice, mustard, parsley and oil in a stream until blended.
  • Pour dressing over the salad and toss gently.
  • Enjoy!

Nutrition Facts : Calories 714, Fat 62.9, SaturatedFat 7.7, Sodium 207, Carbohydrate 37.1, Fiber 18.7, Sugar 8.2, Protein 14.6

AVOCADO, ROASTED BROCCOLI & SESAME RICE SALAD



Avocado, roasted broccoli & sesame rice salad image

Share this veggie avocado, broccoli and sesame rice salad with a friend or partner for an easy supper. Full of flavour, you'll also get 3 of your 5-a-day

Provided by Esther Clark

Categories     Dinner, Lunch, Supper

Time 35m

Number Of Ingredients 11

1 large head broccoli , cut into florets
1 large red onion , peeled and cut into chunky wedges
2 tbsp sesame oil
2 tbsp soy sauce
2 tbsp rice wine vinegar
½ tbsp honey
250g pouch microwavable brown rice , cooked following pack instructions and cooled a little
1 small avocado , stoned, peeled and sliced
½ small bunch coriander , roughly chopped
1 tbsp sesame seeds , toasted
1 red chilli , finely sliced

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Tip the broccoli onto a baking sheet along with the red onion and 1 tbsp of the sesame oil. Roast for 20 mins or until the broccoli is tender. Leave to cool a little.
  • Whisk the remaining sesame oil, soy, rice wine vinegar and honey in a small bowl. Toss the broccoli, rice, onion and dressing together in a large bowl, then gently mix in the avocado and coriander. Divide between bowls and top with the sesame seeds and chilli.

Nutrition Facts : Calories 760 calories, Fat 44 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 21 grams sugar, Fiber 23 grams fiber, Protein 22 grams protein, Sodium 2.5 milligram of sodium

BROCCOLI PEACH SALAD WITH AVOCADO AND SUNFLOWER SEEDS



Broccoli Peach Salad With Avocado and Sunflower Seeds image

This has a refreshing taste and crunch. You can leave out the sunflower seeds if you wish. You can also add raisins if you like them. This is so easy! You can make this in winter using canned peaches and frozen broccoli.

Provided by Montana Heart Song

Categories     Lunch/Snacks

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups fresh broccoli florets, each floret cut in half
1/4 teaspoon baking soda
4 cups water
2 tablespoons rice vinegar
1 -2 fresh peach, peeled, diced
1 -2 fresh avocado, peeled, diced
1/8 cup lemon juice
1/4 cup sunflower seeds
1/4 cup soft raisins (optional)
1/3 cup poppy seed dressing

Steps:

  • In medium saucepan bring water to boiling, add baking soda, then the florets. Cook 3 minutes. Drain in colandar and dip in a bowl of ice water.
  • Let set until cool.
  • Place diced avocados in a separate bowl and toss with lemon juice. Set aside.
  • In medium salad bowl add broccoli, and toss with rice vinegar.Add diced peaches, sunflower seeds, raisins and poppy seed dressing.
  • You may cover and refrigerate if you wish.
  • Just before serving, add the diced avocados with the lemon juice.
  • This is a salad if which you can increase any of the ingredients you like.
  • The longer it sits with the dressing, the flavor increases. If you prepare for a longer time to sit in the refrigerator,reduce the dressing. A little goes along way.
  • Important: Always add the avocado at the last minutes before serving and toss to mix.
  • This salad goes well with any grilled meat or fish.

Nutrition Facts : Calories 153.1, Fat 12, SaturatedFat 1.6, Sodium 96.8, Carbohydrate 10.8, Fiber 4.7, Sugar 2.8, Protein 4.4

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