Dress Me Up!
What’s in fashion for spring? Greens, in all shades, plus accents of late-season tomato and pepper reds. Accessorize with quick, healthy dressings that coordinate perfectly. Maria Anselmo has the reci...
Raw broccoli on its own can have a strong taste and hearty crunch. Letting the broccoli marinate in the dressing allows the flavor to mellow. A good use for our nearly year-round avocado season, this creamy dressing works for nearly any salad. The vinegar and citrus prevents the avocado from turning brown and, the dressing will keep in the fridge for a few days.
Ingredients
SERVINGS: 4-6 Serving(s)
Dressing
- 1 small or ½ medium avocado, peeled and pitted
- 1 tablespoon white wine vinegar
- 1 lemon, zested
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons raw honey
- 1 small clove garlic, minced through a garlic press
- 1 teaspoon sea salt
- Pinch ground black pepper
- ¼ cup extra-virgin olive oil
Salad
- 1 head broccoli, rinsed, trimmed and thinly sliced (a mandolin works well for this)
- 1 pint of cherry or grape tomatoes, halved
- ½ cucumber, peeled, seeded, cut into quarters, and sliced thin
- 3 oz. coarsely chopped, toasted pecans or slivered almonds
- 3 oz. shelled pumpkin seeds
Instructions
Place ingredients for avocado dressing in a food processor or blender and process until smooth. If you find that the dressing is too thick, add a teaspoon of water. Place broccoli in a medium serving bowl, add dressing and toss to coat. Cover and place in the refrigerator for about 1 hour. Stir in the tomatoes, cucumber, nuts and seeds. Cover and let sit at room temperature or in the refrigerator, for another 15 minutes before serving.
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