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CATEGORY CUISINE TAG YIELD
Meats Alive &, Cooking 2 servings

INGREDIENTS

225 g Broccoli; cut into small
; florets
30 g Rocket; about
Lambs' lettuce leaves
3 Sticks celery; cut in thin
; diagonal slices
1 lg Can; (400 g) artichoke
; hearts, drained and
; halved
Chopped fresh herbs; (dill, parsley) to
; serve
Juice and grated zest of 1 lime
1 Avocado; peeled
3 tb Low-fat natural yoghurt
1 tb Virgin olive oil
Salt and pepper

INSTRUCTIONS

AVOCADO DRESSING
Blanch the broccoli florets in boiling water, drain and refresh in
cold water. Drain well.
Place the lambs' lettuce, rocket, celery and artichokes in a bowl and
toss gently. Blend all the dressing ingredients together in a
liquidiser.
To serve, drizzle the dressing over the salad and sprinkle with
chopped herbs.
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