Roasted Broccoli & Avocado Bowl
GF + Low Carb
This salad is so simple to make and delicious. It doesn’t have a stack of ingredients, but it’s rich in flavor and healthy fats from the avocado and walnuts. I often like making this salad on those days when I feel like eating something cheesy. We try not to eat much cheese at home, but that doesn’t mean we don’t like it! Goat cheese is actually my preferred option as it goes really well in salads and other dishes. Try the vegan option if you don’t eat dairy. Enjoy!
(quantities are for 4 bowls)
Extra virgin olive oil (to bake the broccoli)
½ cup raw walnuts
50 g goat cheese
Sea salt, lemon and extra virgin olive oil for seasoning
Preheat oven 180 C.
Chop the broccoli florets.
Sprinkle an oven tray with some olive oil and with a kitchen paper towel spread the olive oil evenly on the baking tray. I use this technique so I get as little olive oil on the tray as possible.
Place the chopped broccoli florets on the tray and bake for 10 minutes then flip the florets and bake again until golden.
Set aside to cool down.
While broccoli is baking peel and slice the avocados.
In a large bowl add the roasted broccoli, avocados, walnuts and sprinkle with goat cheese.
Dress with sea salt, lemon and extra virgin olive oil.