Skip the salt, obviously.

* Exported from MasterCook *

Broccoli and Avocado Salad

Recipe By :Williams-Sonoma Kitchen Library: Salads
Serving Size : 0 Preparation Time :0:00
Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds broccoli
1 avocado
2 tablespoons fresh lemon juice
1/2 cup pecans -- coarsely chopped
1 tablespoon stoneground mustard
salt -- to taste
1/4 cup extra virgin olive oil
1 tablespoon Italian parsley -- chopped

Cut the broccoli florets from the large stems. (Reserve the large
stems for making soup or another use.) Fill a saucepan with salted
water and bring to a boil. Add the florets and boil until barely
tender, about 3 minutes. Drain,
cool under cold running water and drain again. Set aside.

Peel and pit the avocado and cut into cubes. Place in a small bowl
and toss with 1 tablespoon of the lemon juice to prevent darkening.
Place the avocado and broccoli in a salad bowl and add the nuts.

In a small bowl, stir together the remaining 1 tablespoon lemon juice,
the mustard and salt to taste until well mixed. Add the oil and
parsley and stir vigorously until blended. Pour the dressing over the
salad, toss gently, and serve.

Copyright:
"1993 Weldon Owen, Inc."

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