Broccoli and Avocado with Seaweed
This combination of broccoli and avocado is a great source of folic acid!
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Slice the avocado into 1.5 cm (0.6 in.) cubes. Separate the broccoli into small florets, place into a lidded heat-safe container and microwave (600W) for 90 seconds. Divide the boiled egg into 4 equal portions, then cut these portions into half. Tear the roasted seaweed up into easy-to-eat pieces. Mix together (A).
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Place the avocado, broccoli and boiled egg into a bowl, then dress with (A).
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Add in the roasted seaweed, quickly combine the ingredients and then serve in bowls.
Cooking Basics
Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.
Cut into bite-sized pieces and sprinkle on lemon juice to prevent the avocado from turning brown.
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