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Non-organic broccoli is a personal compromise that I live with, quite happily. My lame excuse is not the price difference of $1.45 vs. $4.99 or that broccoli is particularly low in pesticide residues (it's average) but because bug patrol does my head in.
By the time I've extracted any carefully hidden, sleepy caterpillars from my pricey head of organic greens, I've lost half the florets, 20 minutes of my life and any appetite for broccoli. Oh, and the will to live.
Anyway, whether you sympathise with my plight or not, please absorb the most important fact about broccoli: it's very good for you. It's full of folate, calcium, phosphorous, potassium, choline, vitamin C and even has a tiny bit of Omega 3. It will make you gorgeous (disclaimer: results may vary). It's also packed with vitamin yum when properly prepared, and not boiled to the traumatising mush that may have wrecked your childhood.
Omigosh. I just realised something.....
Buzzword alert~! this recipe is pegan = paleo / vegan. Yes, it is a thing.
For the Salad
3 heads of broccoli (or thereabouts)
Almonds - raw, roasted, salted, activated, lazy, your call. The amount is also up to you.
For the avocado dressing
1 tsp apple cider vinegar
1/2 cup extra light olive oil (approximately)
1/2 tsp honey
1/2 tsp salt
Cut up the broccoli into large florets and blanch them.
"How to Blanch Broccoli" from the Food Network .I don't use 'ice water', just cold water.
Blanch the broccoli by throwing florets into boiling water for 30 seconds, then draining and pouring into ice water. When cool, drain and set aside. Keep in the fridge to keep cool.
Assemble everything in a salad bowl. If you have issues getting the seeds out of the pomegranate, lifehacker has you sorted with a pomegranate seed extraction video. He does rant on a bit at the start, so I'd recommend skipping to 1.32 for the actual instructions.
Put the avocado flesh, cider vinegar, honey, salt and a little olive oil into the food processor.
Blend until smooth, then add more oil until the dressing is your desired consistency. Check the taste and adjust levels of vinegar, salt and honey until you really like it.
Stir the dressing through the salad. It is done.
This salad keeps for a few hours in the fridge, but is best when fresh. Before adding the dressing to this one, I packed out some of the salad and sprinkled with lemon juice. That became part of the next day's lunch.
Any FODMAPs people out there that want to come up with a compliant dressing?