Green salad with broccoli, broad beans, avocado and spring onions

Name: Green salad with broccoli, broad beans, avocado and spring onions
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 3 TABLESPOONS White wine vinegar; 1/2 TEASPOON Dijon mustard; 3 TABLESPOONS Rapeseed oil; 1/2 bunch Parsley; 1/2 bunch Chives; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (300 g) frozen broad beans; 400 g Broccoli; 1 collar Spring onions; 2 Avocados; 1/2 Beet Cress; 50 g Sunflower seeds

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

3 TABLESPOONS White wine vinegar
1/2 TEASPOON Dijon mustard
3 TABLESPOONS Rapeseed oil
1/2 bunch Parsley
1/2 bunch Chives
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (300 g) frozen broad beans
400 g Broccoli
1 collar Spring onions
2 Avocados
1/2 Beet Cress
50 g Sunflower seeds

Directions

1
Mix vinegar and mustard with a whisk in a bowl. Slowly add the oil, stirring constantly. Wash the parsley and chives, dab dry, chop finely and add to the vinaigrette. Season to taste with salt and pepper
2
Defrost the beans in a sieve. Wash and clean broccoli and spring onions and dab dry. Cut spring onions into fine strips. Halve avocados, remove seeds, cut flesh halves into 8 slices each
3
Blanch broccoli and beans briefly in boiling water for about 4 minutes, drain and drain. Roast sunflower seeds in a pan without fat, remove from heat and let cool off
4
Arrange broccoli, beans, spring onions and avocado pieces on plates, drizzle vinaigrette over them, sprinkle with pepper. Spread cress and sunflower seeds on top