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Warm Al Dente Broccoli Salad

Difficulty: Easy

Servings

Preparation (min)

Total (min)

Ingredients

1 shallot, minced
1/4 cup (60 ml) cider vinegar
1 head broccoli
1 avocado, peeled, pitted and diced, then placed in a bowl of cold water with lemon juice
1/4 cup (60 ml) sliced green olives
1/4 cup (60 ml) pine nuts
2 tbsp (30 ml) chopped chives
2 to 3 tbsp (30 to 45 ml) olive oil
Salt and pepper, to taste

In a small bowl, mix shallot and vinegar, and marinate for 2 hours.
In a large bowl, combine avocado, olives, pine nuts and chives. Lightly drain shallots from vinegar and add to mixture in bowl, reserving vinegar for future vinaigrettes.
Separate broccoli florets from stem. Peel and slice stem into rounds.
Steam broccoli florets and stem until tender-crisp, then coarsely chop and add to mixture in bowl.
Drizzle with olive oil to taste, then season with salt and pepper, stirring to combine. Serve salad warm.