Supercharge your lunches with this nutritious salad, recommended by Capilano Dietitian, Kate Save. Makes 6 serves.
1 large head broccoli (trimmed and cut intro florets)
2 cups baby kale (firmly packed)
1 large avocado (seeded, peeled and sliced)
1/4 cup torn parsley leaves
1/2 small red onion (finely sliced)
1/3 cup raw nuts (coarsley chopped)
1/4 cup olive oil (extra virgin)
2 tablespoons apple cider vinegar
1 tablespoon Capilano honey
1 teaspoon Dijon style mustard
1 small clove garlic (crushed)
1 teaspoon black Chia seeds
sea salt and freshly ground black pepper (to taste)
Cook broccoli in boiling water for 3 minutes or until just tender. Drain and refresh under cold running water. Drain well, then place in a serving bowl or on a platter.
Add kale, avocado, parsley, onion and half the nuts. Toss to combine.
Combine all dressing ingredients in a screw top jar. Shake vigorously until well combined.
Pour over salad and toss gently. Sprinkle with remaining nuts.