Mexican Broccoli Salad

Mexican Broccoli Salad

Serves: 4

Ingredients

• 2 heads broccoli, about 1 lb
• 1½ cups cherry tomatoes
• 1 cucumber
• ½ cup pumpkin seeds, toasted

Dressing:

• 2 avocados, peeled and pitted
• ¼ cup lime juice, freshly squeezed
• 2 cloves garlic, minced
• ½-1 jalapeno, seeded and minced
• ½ cup cilantro, loosely packed
• 1 Teaspoon cumin
• 2 Teaspoons sea salt

Instructions

1. Place all the ingredients for the dressing in a food processor fitted with the chopping blade and process until mostly smooth. Place the dressing in your salad bowl, scraping the container as clean as possible.
2. Place the bowl and blade back on the base. Peel the stem of the broccoli and chop both heads of broccoli into pieces - about 3-4 inches. Process the broccoli in the food processor until small pieces remain. Transfer the broccoli to the salad bowl with the dressing. Cut the cucumber lengthwise into eighths and then crosswise into small pieces. Halve the cherry tomatoes and place them and the cucumber in the salad bowl. Toss together with the toasted pumpkin seeds and serve immediately.

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