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50 Shades of Green

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50 Shades of Green

Active Time: 15 minutes   |   Total Time: 15 minutes   |   Serves 4  |  Vegan  |  Gluten Free

  • 1 head broccoli
  • 1 cucumber
  • 1 jalapeño
  • ¼ cup fresh cilantro leaves
  • ¼ cup sunflower seeds
  • 16 green olives, such as Castelvetrano
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 avocado

Cut the broccoli into thin slices. Fill a large pot with 1 inch of water (or just enough to reach the bottom of a steamer basket when inserted). Add a steamer basket to the pot. Turn the heat on high and let the water come to a boil. Add the broccoli, cover tightly, and steam for 2 minutes, or until the broccoli is crisp-tender. Lift out the basket and pass the broccoli under cold water to cool. Shake out excess water and add the broccoli to a large bowl.

Slice the cucumber into ¼-inch thick pieces; add to the bowl. Quarter the jalapeño lengthwise and cut out the seeds. Then slice the jalapeño crosswise into thin pieces; add to the bowl. Add the cilantro and sunflower seeds.

If the olives have pits, use the side of a chef’s knife to press down on each olive to release the pit. Slice the olive into smaller pieces.

In a small bowl, whisk together the lime juice, oil, salt, and pepper. Add to the salad and toss to coat. Transfer to a platter. Cut the avocado into quarters lengthwise. Then slice each quarter crosswise into thin pieces and lay over the salad and serve.

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