Green Carrot Club

you don't win friends with salad

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Broccoli and Avocado

This salad is very green.  We loaded up on avocado while our member who hates avocado (what?  I know.) was out of town.  Even the pistachios are camouflaged green.

When blanching the broccoli I like to use the boiling water for another use, like pasta for dinner, so that’s something to keep in mind and plan for.  It seem like such a waste to boil water to just cook broccoli for 1 minute.  I use this colander scoop to just scoop out all the broccoli pieces instead of draining the water.  The water may be a bit green, but still usable for things like pasta.

Adapted from 101cookbooks.

Ingredients

makes 4 servings

  • 1 medium head of romaine lettuce
  • 1 medium head of broccoli, florets and stalks cut into small bite-sized pieces
  • 2-3 small avocado, sliced
  • 1/3 cup toasted pistachios
  • a bit of crumbled feta

Dressing:

  • 1 shallot, peeled and diced
  • 2-3 teaspoons of dried tarragon
  • 1/4 teaspoon salt
  • 1/2 cup olive oil
  • 2 Tablespoons balsamic vinegar
  • a squeeze of fresh lemon juice

Bring a large saucepan of water to a boil, add the broccoli and simmer for just a minute or so until the broccoli is bright and just tender. Drain, run under cold water to stop cooking, pat dry with a clean cloth, and set aside.

Trim the base off the head of romaine, then slice it crosswise into 1/2-inch strips of lettuce. Wash well and dry gently but completely. Set aside someplace cold until ready to use.  Whisk together dressing ingredients.

Just before serving, in a large bowl, combine the broccoli, lettuce, and pistachios with a generous slug of vinaigrette. Toss well, add the avocado, and gently toss once or twice more.  Serve topped with the feta, and a pinch of salt if needed.

 

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