BROCCOLI SLAW WITH AVOCADO MAYO - RECIPE
This Broccoli Slaw features raw broccoli, sweet red peppers, crunchy carrots and buttery pecans while the avocado mayo makes it healthier than other slaws.
For the salad…
- 300 grams broccoli (1 small head)
- 160 grams carrots (2 small)
- 200 grams red capsicum (bell pepper) (1 medium)
- 320 grams avocado (1 large)
- ½ lemon
- 1 cup pecans (roasted)
For the avocado mayo...
- 1 avocado (the flesh should be approximately 250 grams)
- 2 tbsps avocado oil or extra virgin olive oil
- 3 tbsps lemon juice
- 3 tbsps water
For the salad…
Rinse and trim your broccoli and cut into bite-sized florets, cut the stems into small matchsticks (2 ½ cm / 1 inch in length), transfer to a bowl.
Rinse, trim and peel your carrots, then grate coarsely or cut into fine julienne strips with a julienne grater or peeler (2 ½ cm / 1 inch in length) then add to your bowl.
Remove the core and seeds from your capsicum and cut into small matchsticks (2½ cm / 1 inch in length) then add to your bowl.
Cut your avocado in chunks, place on a plate and squeeze the juice from half a lemon on top to prevent browning. Place to one side.
For the avocado mayo…
Place all the avocado mayo ingredients in a small food processor or blender, season with some salt, then blitz until smooth and creamy.
Pour your avocado mayo on top of your vegetables, season then mix well until the vegetables are well coated.
Add the reserved avocado chunks and mix gently, taste and adjust seasonings according to your taste.
Arrange in a salad bowl, scatter the roasted pecans on top and serve.
Calories: 336.73kcal | Carbohydrates: 18.94g | Protein: 5.36g | Fat: 29.67g | Saturated Fat: 3.45g | Sodium: 42.94mg | Potassium: 822.6mg | Fiber: 10.4g | Sugar: 5.15g | Vitamin A: 5946.12IU | Vitamin C: 105.28mg | Calcium: 58.94mg | Iron: 1.54mg