Broccoli and Avocado Salad

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I'm digging out my favorite ways to eat avocados

 

Broccoli and Avocado Salad

 

1 small bunch broccoli

salt to taste

1 large ripe avocado

1/2 lemon

1 teaspoon Dijon style mustard

1/2 teaspoon finely chopped garlic

1 tablespoon red wine vinegar or balsamic

freshly ground black pepper to taste

3 tablespoons olive oil

 

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.