Dana made this for her lunch today and told me about it. I’m going to have it for lunches next week at work. You could add diced ham, or tuna, or salmon, to make it a more substantial meal or for extra protein.
1 T wholegrain mustard
1 T sherry vinegar
1 head broccoli
handful roasted almonds
Combine the mustard, vinegar, and 3 T extra virgin olive oil in a salad bowl. Season. Chop the broccoli into tiny trees and toss in the dressing. Chop the avocado in half and scoop bite-sized chunks into the dressing with a spoon. Toss the salad to distribute the dressing and serve with almonds on top.
Those with nut allergies can substitute red onion.