This little gem of a dish emerged late one Friday evening, when I was faced with the last remaining items from the previous Saturday’s farmers market. A slightly too ripe avocado and some tired looking broccoli. My friend Jude had told me how she likes to make broccoli mash with avocado stirred through and I’d been meaning to try it for while. As I blended the avocado into the puréed broccoli my mind started to wander ‘south of the border, down Mexico way’. I rescued the last few sprinkles of some spring onions and red capsicum from a container in the fridge and a teensy squeeze of a once loved lemon. Darn, that was a nice way to end a week!
That was 3 weeks ago. Since then I’ve left avocados to ripen too long by the time I’ve remembered to buy broccoli, or been out of broccoli when I’ve had a nice new avocado. Good things come to those who wait, and finally I’ve had time to get back in the kitchen. A few planned tweaks for a bit more colour, and some creamy, zingy result.
- 200g of broccoli florets (about 1 large bunch, stalk removed) cut into bite-sized pieces
- 1 clove (½ tsp) garlic, finely chopped
- ½ avocado
- ½ lime, juice only (2-3 tsp)
- ¼ red onion, finely diced
- ¼ red capsicum, finely diced
- ½ long red chilli, finely chopped (optional)
- salt to taste
- Bring a large pot of salted water to the boil.
- Add the broccoli and once the water returns to a boil cook for 4 minutes, or until soft but still bright green.
- Drain and rinse briefly under cold water. Place in a food processor along with the garlic and purée until mostly smooth.
- Add the avocado and lime. Purée for until combined.
- Stir through the onion, capsicum and chilli. Season with salt to taste.
Substitutes & Alternatives:
If you don’t have food processor, a stick blender or potato masher could be used.
Preparation time: 11 minute(s)
Cooking time: 4 minute(s)
Diet tags: Reduced carbohydrate, Gluten free
Number of servings (yield): 2