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Artichoke and Avocado Salad
225 g Broccoli; cut into small florets
30 g Rocket; about
Lambs' lettuce leaves
3 Sticks celery; cut in thin diagonal slices
1 lg Can; (400 g) artichoke hearts, drained and halved
Chopped fresh herbs; (dill, parsley) to serve
Juice and grated zest of 1 lime
1 Avocado; peeled
3 tb Low-fat natural yoghurt
1 tb Virgin olive oil
Salt and pepper
Blanch the broccoli florets in boiling water, drain and refresh in cold water. Drain well.
Place the lambs' lettuce, rocket, celery and artichokes in a bowl and toss gently. Blend all the dressing ingredients together in a liquidiser.
To serve, drizzle the dressing over the salad and sprinkle with chopped herbs.
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