Broccoli And Avocado Salad - cooking recipe

Ingredients

1 1/2 lbs of tender broccoli, cut from stems into small pieces (apx 1/2-inch)
1 avocado, cut into small bite size cubes
2 tablespoons fresh lemon juice
1/2 cup pecans, coarsely chopped
1 tablespoon Dijon mustard
salt
1/4 cup extra virgin olive oil
1 tablespoon minced fresh flat-leaf Italian parsley

Preparation

First place cubed avoacdo in bowl and toss with 1 tablespoon of lemon juice to prevent darkening.
Fill a saucepan with water and bring to a boil.
Add the broccoli and cook until barely tender, about 3 minutes.
Drain, cool under cold water, drain again.
Add broccoli to avocado and add in nuts.
In a small bowl whisk remaining 1 tablespoon lemon juice, mustard, parsley and oil in a stream until blended.
Pour dressing over the salad and toss gently.
Enjoy!