Vegan salad with avocado, broccoli, pistachios

Table of contents:

Vegan salad with avocado, broccoli, pistachios
Vegan salad with avocado, broccoli, pistachios


  • 1 avocado
  • 1 large broccoli floret
  • 1 cup cherry tomatoes, halved
  • ΒΌ cup pistachios
  • juice of 1 lemon
  • 1 tablespoon soy sauce
  • 2 tablespoons tahini
  • pepper
  • s alt
  • 200 g fresh spinach
  • 1/2 cucumber


Divide the broccoli into florets. Boil them in s alted water. Drain, cool and puree. Be careful not to mash too much or the broccoli will become quite paste-like. It should look like small grains of rice. Mix the broccoli with tahini, soy sauce, lemon juice. Stir.

Peel and clean the avocado. Cut it into cubes. Toast the pistachios in a non-fat frying pan over low heat for a few minutes. Add them to the avocado that you previously placed in a salad bowl. Stir it into the broccoli mixture. Add the halved cherry tomatoes, chopped cucumber and spinach. Add s alt and pepper to taste, maybe a little olive oil.

Note: If you want you can leave the broccoli in large florets instead of pureeing them finely.

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