Broccoli Salad with Avo Dressing
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Broccoli Salad with Avo Dressing
Recipe Sarah Todd
Ingredients
1 cup buckwheat seeds, soaked in cold water 30 mins
2 heads broccoli, cut into small florets
¼ cup pine nuts
½ cup chopped pecans
¼ cup raisins
50 g feta, crumbled
pickled onion
¼ cup red wine vinegar
½ red onion, thinly sliced
avocado chilli lime dressing
1 medium ripe avocado, pitted and peeled
1 lemon, juiced
1 lime, juiced
1 tbsp red wine vinegar
1 tbsp honey
½ fresh green chilli, chopped
½ cup basil leaves
sea salt and freshly ground black pepper
Method
Drain buckwheat and place in a saucepan, then cover with water and boil for 10 minutes. Place a metal steamer and steam broccoli for 5 minutes or until just tender but still with crunch. Cool immediately with cold water. Drain and set aside. Leave the buckwheat to cool in the pan.
For the pickled onion, in a small bowl, pour the red wine vinegar over the sliced onions and set aside for 10 mins or until ready to use.
Roast the pine nuts until slightly golden (5 minutes). In a large salad bowl, place buckwheat, broccoli, pecans and raisins and mix through. Strain the onions and set the red vinegar aside. Add the pickled onion to the large salad bowl and stir.
For the dressing, place all ingredients in a mixer and blend until smooth and add to salad and stir well. Add the feta and pine nuts and lightly toss, then season to taste and serve.
