| 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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