I just adore the way the avocado and broccoli combine in this salad to give crunch and creamy richness. I think I’ve discovered a new food marriage made in heaven.

enough for: 2
takes: 10 minutes
1 tablespoon wholegrain mustard
1 tablespoon sherry or wine vinegar
1 head broccoli
1 avocado
handful roasted almonds

1. Combine mustard, vinegar and 3 tablespoons extra virgin olive oil in a salad bowl. Season.

3. Chop broccoli into tiny trees and toss in the dressing.

4. Chop avocado in half and scoop bight sized chunks into the dressing using a spoon.

5. Toss salad to distribute the dressing and serve with almonds on top.

Variations

carnivore – serve with some roast or BBQ chicken or some prosciutto.

pescetarian – canned tuna, sardines or salmon would also be lovely.

nut-free – just skip the almonds or replace them with a little finely diced red onion for the colour and crunch.

less substantial – skip the avocado and almonds and serve the broccoli salad as a side.

no mustard? – just skip it. Creamy dijon or french mustard can be used if you prefer.

carb lovers / more substantial – toss in cooked couscous, qunioa or brown rice.

more veg – toss in shredded snow peas or salad leaves.

Waste Avoidance Strategy

mustard, vinegar, almonds – pantry.

broccoli – will keep for weeks in a plastic bag in the fridge. Can be frozen.

avocado – use for another meal. Doesn’t freeze well.