Broccoli And Avocado Salad Recipes

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.

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!

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.

Steps:

• Bring a large saucepan of salted water to a boil.
• Heat a large nonstick skillet over medium. Add bacon and cook, turning occasionally, until golden and crispy, 7 to 8 minutes. Transfer to a paper towel-lined plate to drain; discard bacon fat or reserve for another use. Chop the bacon into bite-size pieces.
• Meanwhile, add broccoli to boiling water and cook until bright green, 1 minute. Rinse under cold water until cool (or transfer to an ice bath). Drain broccoli well and pat dry.
• In a large bowl, combine mayonnaise, onion, vinegar and sugar and mix well. Add the broccoli, cheese, raisins and sunflower seeds. Season with salt and pepper, and toss until well combined. (If time allows, refrigerate for 30 minutes to 3 hours to allow flavors to meld, stirring occasionally.)
• Transfer broccoli salad to a serving bowl or platter. Top with bacon. Salad can be served immediately, or refrigerated and served chilled.

Steps:

• Cook broccoli and onion in water.
• Simmer 5 minute and then drain.
• Blend all ingredients in food processor or blender.
• Chill.
• Serve with asst. veggies.