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Dhiranandi's Avocado & Broccoli Salad

Cooking Time: 10 minutes
Quantity: Serves


1 avocado (or 2)
50g (2 oz) alfalfa sprouts
1 head of broccoli
1 tbsp sliced pickled jalapeno peppers
2 tbsp chopped sun-dried tomatoes
1 tsp lime juice


1) Break the broccoli into florets and cook in boiling water until just cooked (5-10 minutes). Leave to cool.
2) Halve the avocado and remove the stone, then peel and chop. Mix with the alfalfa sprouts, chillies, tomatoes and broccoli. Add lime juice if the salad isn't eaten immediately, to stop the avocado from oxidising.

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    Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.