Broccoli & Avocado Salad

Broccoli & avocado salad | Cake + Whisky

When it comes to packing your own lunch, raise your hand if you always start the year full of grand plans and good intentions, only to give up a few days later because GOSH WHY DOES IT TAKE SO MUCH TIME AND EFFORT? and f*ck it, I might as well just go to Pret and get the same old sandwich everyday because I’d rather from boredom than exhaustion?

Broccoli & avocado salad | Cake + Whisky

Yeah? Me too.

But the truth is, it doesn’t have to be that hard.

Broccoli & avocado salad | Cake + Whisky Broccoli & avocado salad | Cake + Whisky

Exhibit n°1 with this Broccoli & Avocado Salad.

This is healthy eating at its best. Simple, cheap as chips ingredients thrown just a few minutes to create something super healthy and, most importantly, absolutely delicious.

Broccoli & avocado salad | Cake + Whisky

The beauty of this salad lies in its perfect simplicity and its amazing contrast of texture.

Creamy avocado, crunchy broccoli, with a bit of added zing from the tahini-lemon dressing, it makes for a super satisfying vegan lunch.

Broccoli & avocado salad | Cake + Whisky

Broccoli & Avocado Salad (vegan, serves 1 as a main course or 2 as a side)

Ingredients: 

  • 1 small broccoli head (washed, pat dried and chopped into bite-sized pieces
  • 1/2 avocado (pitted, peeled and chopped into small cubes)
  • 1 tbsp olive oil
  • 1 tbsp good quality tahini (this is my favourite)
  • juice from 1/2 lemon
  • small pinch chilli flakes
  • 1 clove garlic (peeled and finely chopped)
  • big pinch za’atar
  • chives (finely chopped)
  • salt, pepper

1. Pre-heat your oven to 180°C (gas mark 6).

2. In a bowl, mix the broccoli pieces with the olive oil, chilli flakes, garlic and a small pinch of salt. Transfer to an oven tray and roast until slightly brown and tender (about 30 min).

3. In a small bowl or glass, combine the tahini and lemon juice and mix until well combine (add a bit of water if necessary). Season with salt and pepper.

4. In a serving bowl, combine the roasted broccoli and cubed avocado. Top with the tahini dressing, sprinkle with za’atar and chives and serve immediately.

3 Comment

  1. I never tried this, I never seen broccoli in my town, but looks amazing I would like to try if I had broccoli.

    http://anna-alina.blogspot.com/

    1. Sandra says:

      Hi Anna,
      I think cauliflower would also work quite well if that’s easier to come by? Let me know if you try it, I’d love to see how it turns out!
      Sandra x

  2. […] result of this wonderful combination? A couple of weeks where I’m basically surviving on salad, soup and re-heated […]

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