Broccoli Salad with Creamy Avocado Dressing

How to prepare broccoli salad with creamy avocado dressing

1. Blanch the broccoli florets in boiling water for 2 minutes. Remove and quickly run under cold water to stop the cooking. The broccoli will stay green and crisp. Slice them.
2. For the dressing, put all ingredients in a food processor and blend until smooth. Add salt to taste and grind in black pepper. If you used homemade mayonnaise, you will need to add some quality vinegar to the dressing (store-bought mayonnaise already contains vinegar) or another tablespoon of lemon juice. This will yield enough dressing for about 4-5 salads. It can be kept for a few hours in the refrigerator without oxidizing.
   When preparing one serving of salad, take 1 generous tablespoon of cream dressing and gradually mix with 1-2 tablespoons of water, so it remains creamy but flows easily from the spoon.
3. In a bowl, put the salad greens, beans, broccoli and onion cut into fine strips. Sprinkle with a little salt and mix with your hand. Pour the thinned dressing on top and mix until all the salad is evenly coated.
5. Serve immediately with a small portion of baked sweet potatoes prepared following the recipe here.

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