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
- 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)
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.
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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