John Myers
Ingredients for 3 servings:
- 350 g broccoli
- 1 avocado(s)
- 250 g green beans
- 100 g almonds
- 120 g Parmesan
- 2 tbsp olive oil
- 1 ½ tbsp balsamic vinegar
- ½ tbsp white wine vinegar
- ½ pack of arugula
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 22 minutes
simple and vegetarian, quick to prepare
Cut the broccoli into small florets and blanch in salted water. Meanwhile, halve the beans. Drain the broccoli and place it in a prepared salad bowl. Blanch the beans for a little longer than the broccoli; I recommend 5 minutes. Then add the beans to the salad bowl as well. Roughly chop the almonds; this also works well with a large knife. Dice the avocado. Wash the arugula and, if you like, lightly chop it as well. Add everything to the salad bowl. Season with olive oil, both vinegars, salt, and pepper. Stir everything together. Sprinkle with Parmesan cheese either now or after arranging.
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