Creamy Broccoli and Avocado Salad
This is one of my last salad obsessions. This creamy broccoli and avocado salad are packed with flavor and great textures.
I call it a green miracle. It has steamed broccoli and ripe avocado as the main stars of this salad. They work great as a dynamic duo.
I like my broccoli a little bit crunchy (undercooked). This way you don’t lose so many nutrients. Another way to preserve the vitamins and minerals that are water-soluble is steaming instead of boiling. The result is the same but you won’t be losing the vitamin in the water.
Also, this salad doesn’t take too much time or effort to put together. I like this kind of recipes because they save time and make me feel great about myself. I know that the healthy factor is already achieved.
This salad is perfect to accompany any type of fish. For the photos —- and my lunch that day — I made my salmon with oyster sauce and it was a-ma-zing. I don’t need anything else for my lunch. You have a good portion of green leafy veggies and healthy fats.
My love for — not boring — salads always keeps me inventing new things in my kitchen. Recently — as you may know, if you read me often — my health has become an important subject in my life. I’ve been focused on finding a way to keep blood pressure under control without taking pills — although if in any point of my life it’s absolutely necessary, I will — and in a natural way.
My recent big “discovery” has been the pink Himalayan salt. The more I read, the more I am convinced to throw away my table salt for good — actually I did it. Pink salt is basically salt in its rawest form. It’s as natural as it’s possible because it doesn’t go through all the chemical processing that table salt needs. Also, it contain 84 trace minerals.
So, to finish this lovely salad, don’t forget a sprinkle of pink salt to make all the lovely flavors shine while keeping your body as healthy as possible.
See you in the next recipe!
- 1 avocado
- 1 big brócoli
- 1 onion
- 3 radish
- ¼ cup coriander
- 1 lemon
- 1 tbsp olive oil
- Pinch of Himalayan salt
Cut the broccoli into small pieces and steam it for 5-8 minutes until fully cooked.
Cut the onion into thin slices. Cut the radish into slices and cut the avocado into cubes.
Prepare the dressing mixing the coriander, the lemon, the olive oil and season with the pink salt to taste.
Mix in a bowl the broccoli, the onions, the avocado and the radish. pour the dressing and mix well.