The beauty of this salad lies in its perfect simplicity. And diversity. First of all it is a very quick and easy recipe, which requires just a few ingredients. Then what’s even better, that this recipe is not just a salad recipe! Pour the mixture into a baking dish and bake it until golden-brown (with or without some cheese on the top). Or you can add one more avocado to this mixture and it’s the creamiest and most delicious green pasta sauce ever. Or my favorite way is just to spread it on a toast, it tastes wonderful!
You know, everybody is using cauliflower as rice or couscous substitute but we often forget about broccoli, which is also amazing this way. Finely chopped broccoli can be amazing as a pizza base, in veggie patties or for example as a pesto base. Be creative and love broccolis! ♥
I really love to snack on raw broccoli, but it’s maybe just my perversion. If you are not a friend of raw broccoli, you can first steam the broccoli for about 5 minutes.
- 1 small head of broccoli
- a handful of roasted almonds
- 1 shallot
- 1 can of chickpeas
- 1 avocado
- 1 lime
- olive oil
- salt, pepper
- Slice the broccoli into smaller pieces and add to a food processor. Blend until you get small, rice-like pieces. Add to a bowl with the washed chickpeas, sliced shallot and roughly chopped roasted almonds.
- Add the avocado to a small bowl with the juice of a lime, salt, pepper and a bit of olive oil and smash with a fork. Add to the salad and mix well together. Enjoy!