Ensalada de brócoli asado con granada, aguacate y piñones

Ingredientes

• 1 medium lemon (Juiced and zested )
• 1 tablespoon balsamic vinegar
• 1 pinch salt (or to taste)
• 1 pinch black pepper (or to taste)
• 3 heads broccoli florets (roughly cut florets and stems)
• 1/3 to 1/2 cup pine nuts
• 3 tablespoons coconut oil ( in liquid form)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 - 2 cups arils (about 1/2 pomegranate)
• 1 medium avocados ( sliced)
• 4 to 6 ounces feta cheese ( or goat cheese)

Preparación

1. 1

   Make the dressing by mix together the juice and zest of one lemon with 1 tablespoon balsamic vinegar and a pinch of both salt and pepper.

2. 2

   Preheat oven to 425 degrees F.

3. 3

   Place the broccoli florets and stems along with the pine nuts, salt and pepper on a sheet tray. Drizzle with coconut oil and toss to coat.

4. 4

   Roast for 20 to 25 minutes or until the broccoli is fork tender and beginning to char.

5. 5

   Pour the dressing over the broccoli, , and toss to combine. transfer to a seving bowl and top with feta, avocado, and pomegranate arils.