Shanna's Avocado Artichoke Salad
225 gm Broccoli, cut into small florets
30 gm Romain lettuce leaves
3 stk celery, cut in thin diagonal slices
1 lrg Can, (400 g) artichoke hearts, drained and halved
Chopped fresh herbs, (dill, parsley) to serve
AVOCADO DRESSING
Juice and grated zest of 1 lime
1 x Avocado, peeled
3 tbl Low-fat natural yoghurt
1 tbl Virgin olive oil
Salt and pepper
Method :
Blanch the broccoli florets in boiling water, drain and refresh in cold water.
Drain well.
Place the lambs' lettuce, rocket, celery and artichokes in a bowl and toss
gently. Blend all the dressing ingredients together in a liquidiser.
To serve, drizzle the dressing over the salad and sprinkle with chopped herbs.