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)
Instructions
- 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.
- Enjoy!