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Categories:Viewed: 6 - Published at: 7 years ago
Ingredients
- 3 slices thick-cut bacon
- 1/2 large avocado
- 1 teaspoon grated lemon zest, plus 4 teaspoons lemon juice
- 1/2 cup plain nonfat Greek yogurt
- 2 teaspoons Dijon mustard
- 1/4 - 1/2 teaspoon sea salt
- 1 pound broccoli, cut into very small florets (3 cups)
- 3/4 cup cherry tomatoes, halved
- 1/2 small red onion, finely diced
Method
- In a large, heavy-bottomed frying pan, cook the bacon over medium heat until crisp.
- Set aside on a paper towel-lined plate.
- Process the avocado, lemon zest and juice, yogurt, mustard and sea salt in a blender or food processor until smooth.
- In a large bowl, combine the broccoli, tomatoes and onion.
- Pour the avocado dressing over the vegetables and toss to combine.
- Crumble the bacon and sprinkle over the salad.
- Serve immediately or refrigerate until needed.
