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Griddled romaine and tenderstem broccoli salad with avo dressing

Griddled romaine and tenderstem broccoli salad with avo dressing

Brought to you by: OcadoLife
    6 serving

Prep time:

Cook time:

Serves: 6

If you haven’t tried griddling a lettuce yet, let this be the year! The outside leaves char quickly while the middle stays crisp.

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  • 3 romaine lettuces, halved lengthways
  • 300g tenderstem broccoli
  • 2 tbsp olive oil
  • 2 ripe avocados, skin removed and flesh roughly chopped
  • 3 tbsp greek yoghurt
  • ½ lemon, juice only


Step 1

Toss the romaine halves with the broccoli, olive oil and some seasoning.

Step 2

If cooking on the BBQ, place the veg into a disposable silver foil tray and put over the hot coals, turning often until everything is tender, around 10 mins. Finish quickly on the BBQ for those lovely charred flavours. If you’re cooking indoors, heat a griddle before adding the veg in batches.

Step 3

Allow to cool slightly while you make the dressing by blitzing the avo flesh, yoghurt and lemon in a mini-chopper or blender until smooth. Season well to taste.

Step 4

Serve the salad with the dressing.

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