The inspiration for this recipe came, once again, from the Integrative Nutrition book. I have made it twice now and it is absolutely delicious!! Since spring is in the air, it feels like a great time to make lemony recipes (see my recent post for Lemon-Garlic Roasted Asparagus). Lemon juice brings a bright, citrusy taste to earthy green vegetables. A perfect combo!
The book’s original version uses steamed broccoli. My remix calls for a quick stir-fry of the broccoli, which includes garlic and onions (2 necessary ingredients for any stir-fry, in my opinion)! That being said, feel free to use steamed broccoli instead if you like. 🙂
*As a side note, this dish goes perfectly with Healthy Mashed “Potatoes.”
- 2 bunches of broccoli, chopped
- 1 avocado
- 1 lemon
- 1/2 tsp of sea salt
- 1 tbsp extra virgin olive oil
For the stir fry (omit these if you are steaming your broccoli):
- 1 large clove garlic, minced
- 1/2 yellow or white onion, minced
- 1 tsp coconut oil or your preferred cooking oil
Start out by chopping up your garlic and onions and adding them to a pan with the coconut oil (or whatever oil you like to cook with. You can even do a water sautee if you want – using no oil!)
Add your broccoli to the pan with the garlic & onions, and let cook for a few minutes, until the onions are translucent and the broccoli is slightly tender but not too soft. You can be the judge, if you like softer/more fully cooked broccoli, let it cook for a little longer.
While the broccoli is cooking, add the juice of 1 lemon to a large bowl.
Add the olive oil and salt to the bowl.
Chop up the avocado into small chunks and add to the bowl.
When broccoli is done, add the warm broccoli to the bowl and gently mix all ingredients.
I love this dish! Leo told me it’s the best broccoli he’s ever had (but then again, he always says that about my cooking…hmm…) Enjoy!!