Broccoli Feta & Hazlenut Salad

I love this Avoca Salad. You can easily make it at home for less money and have it for lunch or dinner. Raw broccoli is great fibre for a low carb food plan. The hazlenuts need to be blanched and crunchy – I for a pack in Dunnes Stores ‘Green Age’ brand

I use the florets for this salad and keep the stalks for stir-fries and curries.

This recipe makes 6 servings.

1 Serving: Carb: 2g     181 Kcals

Servings: 1

Fibre

Protein

Carbohydrate

Fat

4g

6g

2g

16g

Ingredients

Makes 6 servings

500g, 2 heads of organic broccoli, florets only (keep stalks for stirfries & curries)

50g, Feta Cheese

50g, blanched hazlenuts

50ml extra virgin olive oil

50ml apple cidar or wine vinegar

16g wholegrain mustard

Black pepper

Method

Wash the broccoli heads,  remove the stalks and keep for a stir-fry or curry that you will be making that week.  Make sure the broccoli florets are small and fill a large bowl with them. Mix the dressing ingredients together and dip the floret head into the dressing to soak each floret then pour the remaining dressing over them all. 

Top with the feta and hazelnuts

Cover the bowl with cling film and store in a cool place.