This salad makes a lovely summer lunch or a delicious side with chicken, beef or lamb for dinner.
Leaving the broccoli raw maximises your absorption of the broccoli’s vitamin C, fibre and sulforaphane, which has anti-cancer properties.
Preparation Time: 15 minutes
Makes: 2 servings
Ingredients 1 head of broccoli
Half an avocado
Small handful of almonds
¼ cup mint leaves
1 tsp chilli flakes
Juice of half a lemon (or a whole lemon, if you like the tang)
1 tsp dijon mustard
1 tbsp white wine vinegar
Wash, then roughly chop, the broccoli. Finely chop some parts, while leaving other bits quite large, to create a mixed salad. To reduce your food waste, finely chop some of the stalks as well. Add the broccoli to a large bowl.
Slice the avocado and spoon into the bowl. Roughly chop the almonds, then the mint, and add to the broccoli and avocado.
To make the dressing, pour the ingredients into a small bowl and stir well. Pour over the salad, along with the chilli flakes.