Sometimes a bowl of greens is just what the doctor ordered. This one is packed full of the good stuff and is delicious to boot. With no cooking required, the bulk of the work is in the chopping.
- 1 broccoli (about 250gm), trimmed and coarsely chopped
- 1 broccolini, coarsely chopped
- 100 gm mixed sprouts
- 50 gm coarsely torn baby kale
- 2 spring onions, thinly sliced
- 50 ml extra-virgin olive oil
- Juice of 1 lemon, or to taste
- 1 tbsp cider vinegar
- ½ cup each torn mint, flat-leaf parsley and coriander
- To serve: tamari-roasted mixed seeds (see note)
- 1½ avocados, coarsely chopped
- 80 ml (1/3 cup) well-shaken buttermilk
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 garlic clove, finely chopped
- 1Combine broccoli, broccolini, sprouts, kale and spring onion in a bowl, drizzle with oil, lemon juice and vinegar, and season to taste. Mix well with your hands, massaging the mixture slightly to soften the kale and work the dressing into the vegetables, then set aside while you make the avocado purée.
- 2For avocado purée, process ingredients in a food processor until very smooth, season to taste and spread in the base of serving bowls.
- 3Add herbs to vegetable mixture, toss lightly to combine, pile salad on top of avocado purée and serve scattered with roasted seeds.
Note Tamari-roasted seeds are available from select greengrocers in packs that usually contain pepitas, sunflower seeds and sesame seeds. If they're unavailable, substitute roasted nuts.
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