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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