| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Bunch broccoli |
|
|
Salt to taste |
| 1 |
lg |
Ripe avocado |
| 1/2 |
|
Lemon |
| 1 |
ts |
Dijon style mustard |
| 1/2 |
ts |
Finely chopped garlic |
| 1 |
tb |
Red wine vinegar |
|
|
Freshly ground black pepper |
|
|
To taste |
| 3 |
tb |
Olive oil |
INSTRUCTIONS
Cut the broccoli into florets. If the pieces are large, cut the stems in
half. Rinse and drain them. Reserve the stems for another use. Drop
broccoli into boiling salted water to cover. Bring to a boil and cook 2
minutes. Drain and run the broccoli briefly under cold water to cool. Drain
again and chill. Cut the avocado in half. Peel each half and remove the
pit. Cut each half into 8 lengthwise strips. Squeeze the lemon half over
the strips to prevent discoloration. Arrange the broccoli and the avocado
alternately on each of 4 serving plates. Blend the mustard, garlic,
vinegar, pepper and oil, adding salt if needed, in a bowl with a wire
whisk. Pour over the broccoli and avocado. Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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