Difficulty: Easy
Serves 2
Let’s face it, while there’s often a lot of time on my hands right now to cook, homemade meals have often taken a backseat in favour of takeaway and snacks as meals (hello, chips and salsa!)
When I am in the mood to actually spend a little time in the kitchen, I’m cramming in all the goodness I can and that’s where my Super Green Salad + Creamy Avocado Dressing comes in! In all fairness, you can add whatever greens you want but in this case a little massaged kale and crispy roasted broccoli are key.
Ingredients
- 1 head broccoli, chopped into small florets
- 3 tablespoons olive oil
- 3 tablespoons olive oil
- 1 avocado
- 1 heaped tablespoon vegan natural yoghurt
- Handful of parsley
- 1 clove garlic
- 1 teaspoon maple syrup
- Squeeze of lemon juice
- Pinch of salt
- Chopped almonds, extra salt and pepper to serve
Method
- Preheat your oven to 180°C and line a tray with baking paper.
- Toss the broccoli florets in a bowl with 1 tablespoon of olive oil before spreading out evenly on the baking tray and roasting until the outside edges are crispy (about 20 minutes but check regularly so it doesn’t burn!)
- While the broccoli is roasting, chuck the kale in the same bowl and douse with the remaining olive oil. Massage the oil into the kale until it softens.
- In a blender, combine the avocado, yoghurt, parsley, garlic, maple syrup, lemon juice and salt. Mix on high until smooth.
- Spread the kale out on a serving dish and scatter the crispy broccoli on top.
- Drizzle with the creamy avocado dressing and sprinkle some chopped almonds on top for a bit of crunch.
- Season with salt and pepper and serve.
