- First, cut the broccoli into small, thin florets. This helps the broccoli cook through in less than a minute when blanching it.
- Blanch the broccoli for less than one minute, stirring it gently as it cooks. It is said that blanching it for more than a minute can cause the broccoli to lose many of its beneficial nutrients.
- After washing the broccoli two or three times, make sure to drain it thoroughly. Excess moisture can cause the broccoli to spoil and become soggy more quickly.
- This amount is enough for two people to enjoy two to three servings.
- Ingredients for the Salad
- Blanched broccoli (about 1 cup)
- 1-2 avocados
- A handful of walnuts
- 1 T shaved Parmesan cheese
- Salad Dressing
- 4T yogurt
- 1 tsp banana syrup (Agave syrup, sugar, honey, or other sweeteners work well too.)
- 레몬즙 1T
- Mix the three ingredients well, taste the dressing, and adjust the ingredients according to your personal preference.
- You can make a larger batch and use it several times within a week.
- 2 tbsp finely chopped celery and 1 tbsp finely chopped onion
- Add a pinch of salt, a few shakes of black pepper, and about 1 tbsp of olive oil. Mix everything well.
- They create the base flavor of the salad while adding a refreshing crunch and enhancing its overall flavor.
- Add the broccoli.
- I chopped it into bite-sized pieces so it would be easy to scoop onto bread.
- Add the avocado
- Chop the walnuts into small pieces and add them to the salad.
- Add 1 tablespoon of Parmesan cheese.
- Drizzle the yogurt dressing over the salad.
- At this point, add another 2–3 pinches of salt and adjust the seasoning to taste.
- I bought this whole-wheat bread at Whole Foods Market.
- It’s delicious toasted in butter, but it’s also great toasted in olive oil.
- My husband likes to keep things simple and mess-free, so he cuts the bread into very small pieces, making it easy to eat everything with just one fork.
- I like to top a nice-sized piece of bread with the salad and eat it by hand as an open-faced sandwich.
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