KOne of my absolute favorite discoveries has been roasted pistachio oil. Actually, it was less of a discovery, but more so an introduction. The perfect gourmet foodie gift. Ines. Thanks dear friend. French La Tourangelle roasted pistachio oil is divine. It has a distinctive and rich pistachio flavor – it surpasses the nut itself.
I was telling another friend about how heavenly it is and that’s when she told me about a funny little combination of broccoli, avocado and pistachio. A tasty little French number. A faint, impregnated memory from her travels through France years ago. And oh la la. For broccoli lovers everywhere, you’ll love this. Dear broccoli, meet avocado and pistachio — guess what? — you were meant for each other. The beauty lies in its simplicity. Creamy avocado and ever-so-crunchy blanched broccoli florets tossed with this beautiful aromatic oil, garnished with pistachios. Broccoli salad never tasted better.
But of course, I love broccoli and could eat it every day. Whether steamed, stir-fried, roasted or raw. Bring on the brocc. I will never tire of you. Beef and broccoli used to be one of my favorite throw back meals. Quick. Easy. Healthy. All that was needed was a fresh head of broccoli, some quality grass-fed organic beef, minced garlic, fresh grated ginger, a dash of sesame oil, some soya sauce, and sliced fresh red chili. All sautéed in a wok and finished off with a squeeze of lime and then served over a bowl of rice or noodles. Yum!
Broccoli. Our healthy dinnertime hero. Serve this side dish alongside any main. It’s a great compliment and is loaded with vitamin C and K, is detoxifying, high in fibre and rich in protein. Soooo good!
Avocado and Broccoli Salad with Pistachios
Ingredients
- 1 large head of broccoli, cut into florets
- 1 large ripe but firm avocado, halved, peeled, and thinly sliced
- 3 tablespoons pistachio oil
- 1/2 tablespoon freshly squeezed lemon juice
- sea salt and freshly ground black pepper
- 1/4 cup chopped shelled roasted salted pistachios (25 g)
Method
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Set a steamer basket in a saucepan with 4-5 cm of simmering water. Add the broccoli. Cover and reduce heat to medium and let cook until the broccoli is tender; about 5-6 minutes. (I test this by checking if the broccoli can be pierced with a fork). As soon as it is tender, remove from the heat and place in serving bowl.
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Drizzle with the pistachio oil and lemon juice, season with salt and pepper and gently toss. Sprinkle with the chopped pistachios and serve.
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Enjoy!
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