Vegetable salad (Everyday Superfood Salad)

Name: Vegetable salad (Everyday Superfood Salad)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Head (about 500 g) Broccoli; 7-10 Tbsp Salt; 1 Pomegranate; 250 g brown mushrooms; 400 g small carrots; 2 ripe avocados (about 200 g each); 7-10 Tbsp squeezed juice of 1 lemon; 7-10 Tbsp demerara sugar; 7-10 Tbsp Pepper; 6 TABLESPOONS Oil; 1 collar Basil; 1 package (100 g) mixed seeds, such as sunflower, pine and pumpkin seeds

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Head (about 500 g) Broccoli
7-10 Tbsp Salt
1 Pomegranate
250 g brown mushrooms
400 g small carrots
2 ripe avocados (about 200 g each)
7-10 Tbsp squeezed juice of 1 lemon
7-10 Tbsp demerara sugar
7-10 Tbsp Pepper
6 TABLESPOONS Oil
1 collar Basil
1 package (100 g) mixed seeds, such as sunflower, pine and pumpkin seeds

Directions

1
Clean and wash the broccoli and cut it into small florets. Peel the stalk and cut into thin slices. Cook broccoli in boiling salted water for about 8 minutes. Drain, rinse with cold water and let drain.
2
Quarter the pomegranate and remove the seeds. Clean and clean the mushrooms and cut them into thin slices. Clean, peel and thinly slice carrots. Cut avocados in half, remove stone. Remove the flesh from the skin.
3
Halve the halves once lengthwise and cut into slices.
4
For the vinaigrette, whisk lemon juice with sugar, salt and pepper. Beat the oil in a thin stream. Wash the basil, dab dry and remove the leaves. Mix with the prepared ingredients and the vinaigrette.
5
Season salad, arrange and sprinkle with the core mixture.