50 Shades of Green

Name: 50 Shades of Green
Yield: 4
Ingredients: 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

Active Time: 15 minutes Total Time: 15 minutes Serves: 4

Vegan Gluten Free

Ingredients

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

Instructions

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.