Broccoli rice, avocado and smoked salmon salad
Recipe courtesy of haleo.co.uk
Head of one medium broccoli
1 avocado (deseeded and cubed)
1 cup cherry tomatoes, (halved)
½ cup almonds
100 g smoked salmon slices (optional)
Juice of 2 lemons
1 tsp. coconut oil
2 tbsp. water
2 tbsp. tamari
1 tbsp. light tahini
Cut broccoli head into florets and place in a food processor and pulse until it forms a 'rice-like' consistency. If you don't have a food processor, you can grate it instead.
In a small pan, melt coconut oil, add almonds and cook gently until they are toasted.
In a wok (or medium pan), add broccoli rice and heat for around 3-4 minutes, (it will go bright green), then take off heat.
In a small bowl, whisk the tahini, water, juice of 1 lemon and tamari and pour over the broccoli rice. Add avo, tomatoes, smoked salmon and toasted almonds, then toss.
Once served, squeeze the remaining lemon juice over the servings and season with sea salt and black pepper.