What is it about avocados all turning ripe at the same time? Around here, buying mini avocados from ALDl is the cheapest option until it’s not…and you need to throw out all of your avocados!
At ALDI, for the price of one avocado at the grocery store, you can get a bag of about 6 smaller sized or mini avocados. And wait until they get ripe… it seems that by day 2 or three you can eat them a little more firm and by day 5 or 6 they are quite soft and may start getting those brown soft spots in the middle…you know what I’m talking about!
At this point before my next grocery shop I like to use up my produce to avoid throwing edible food away and save my grocery budget and my sanity.
The point of this recipe is to provide a way to use up that avocado so it doesn’t go bad. Check out another avocado recipe here!
Here is a super simple and delicious…I’m going to call it a broccoli salad that stars avocado. It’s probably a way you’ve never tried avocado’s before and something I think you’ll come back to because it’s that simple and that good!
Ingredients
There are no firm rules for how you go about it. You will need about 12 oz of frozen broccoli and 1- 2 mini avocados or half of a regular one.
I use about half a bag of broccoli to one mini avocado.
So for a regular avocado 1/2 should work out nicely. Use whatever seasonings you like.
Salt, pepper, and if you like a little acidity a tablespoon of any vinegar you have on hand or a tablespoon lemon or lime juice.
Method
- Cube up your avocado
- While you cook your broccoli according to package instructions if using frozen or to your liking if using fresh.
- Combine the avocado and broccoli in your salad bowl (or plate)
- Season with salt and pepper
- Add a tablespoon of your choice of vinegar or lemon or lime juice
- Enjoy!
I would love to know if you tried it out!