1 tablespoon Maison Orphee Organic Dijon Mustard 1 tablespoon sherry vinegar3 tablespoons extra virgin olive oilSalt and pepper to taste 1 head broccoli 1 avocado
1 handful Tamari almonds
Combine mustard, vinegar and extra virgin olive oil in a salad bowl. Season with a little salt and pepper.
Chop broccoli into tiny trees and toss in the dressing. Chop avocado in half and scoop bight sized chunks into the dressing using a spoon. Toss salad to distribute the dressing and serve with almonds on top.
Adapted from The Stone Soup Blog
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This recipe was most recently featured in
Boston Organics Newsletter No. 26 of 2015.