Products:
- 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
Preparation:
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.
See also:
