I am always so happy when a reader submits a recipe to me . If the recipe appeals to me I will try and make the recipes as soon as I can from when I receive them which isn’t always easy. I did make this one and lost some of my photos on my camera. and had to make it again and re-do the photos which ended up OK because this is such a delicious healthy salad choice I was happy to eat it again. This one comes from Vicki and I want to thank her so very much for this delicious raw salad. Super healthy and tasty. While it might not be for everyone ( Joel ) I really enjoyed it. This was how I did it. And again thanks Vicki and keep Cooking with Candi. This also couldn’t be any easier, I put the whole salad together in 15 minutes from start to finish. Now that’s a salad you can get behind.
1 head of broccoli, chopped or thinly sliced ( I used my food processor but you can do by hand and just chop small thin pieces )
3 tbsp. olive oil
1 tbsp. sherry vinegar
1 heaping tbsp. stone ground mustard
1 scooped out avocado , cut into chunks
1 handful chopped raw almonds ( Vicki leaves her almonds whole and just throws them into salad, whichever you prefer)
I used about 3/4 of a head of broccoli this particular head of broccoli seemed super huge, I think ordinarily you would use 1 whole head . I chopped it in my food processor. In a separate bowl I whisked together the oil, vinegar and mustard. Pour the dressing over the broccoli, and right before serving add the chunks of avocado and chopped nuts , mix and serve.
*this was very tasty when dressing sat on broccoli and had time to seep in . I would add dressing at least an hour before serving. Then right before serving add avocado . If time allows, if not it was just fine.