from Wendy Dion and Dan Walker/ The Yoga Lodge
by Patricia Wells

(The green on green is lovely with sweet and crunch from the pistachios)
1 tablespoon fresh lemon juice
½ teaspoon salt (Himalayan pink salt is my favorite)
¼ cup oil – extra-virgin olive, almond, grapeseed, pistachio or other nut oil
8 ounces (about 2 cups) broccoli florets – experiment with different types of broccoli
1 ripe avocado
¼ cup salted pistachios, coarsely chopped
black pepper to taste

1. In a small jar, combine the lemon juice, salt and stir to blend. Add the oil, cover, and shake to blend.

2. Prepare a large bowl of ice water.

3. Bring a large pot of water to boil. Add the broccoli. Boil, uncovered until the broccoli is crisp-tender, 3-4 minutes. Immediately drain the broccoli and plunge the florets in the ice water for 1 – 2 minutes. This will retain their bright green color. Transfer the broccoli to a colander and drain.

4. Halve, peel and very thinly slice the avocado. Arrange a mound of broccoli inn the center of a serving plate. Arrange the avocado slices in a circle around the broccoli. Sprinkle with pistachios. Drizzle with the lemon and oil mixture, then season with pepper. Let infuse 3 – 4 minutes before serving.

4 Servings