Broccoli Salad

4 med. heads broccoli - cut into flowerettes
1 small cauliflower - cut into flowerettes
Spring onion or salad onion - sliced
½ red capsicum - sliced thinly
1 carrot - cut into thin sticks
fresh parsley - chopped
½ cup sunflower seeds - toasted in oven (could use toasted slivered almonds or walnuts)

After cutting broccoli & cauliflower to size, blanch in boiling water for ½ a minute, stirring constantly. Refresh in cold water straight away to maintain fresh colour.

Add all other ingredients, except parsley and toss together, adding avocado dressing just before serving. Sprinkle with chopped parsley.

Avocado Dressing

1 med avocado
6 Tbs lemon juice
8 Tbs olive oil
1 tsp honey
salt to taste
2 cloves garlic
2 Tbs water

Place all ingredients in blender and blend until smooth. Check seasoning. Pour over salad just before serving.

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