Broccoli, Avocado and Pinto Bean salad

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I’ve been promising this one for a while. 3 kids+no camp+my new part time gig as a Rodan and Fields consultant = serious blog slacking. My deepest apologies!! Let’s skip some long back story as to how I came up with it. Cliff notes-need to eat more veggies, less gluten. Bam here is my answer.

broccoli bean avocado salad

Take 2 heads of broccoli, cut into florets and cook them in boiling water for 3 minutes, remove and rinse with cold water to stop cooking. Add a can of rinsed pinto beans, a cut up avocado and a handful of sliced shallots. Lemon juice, olive oil and salt and pepper. Toss gently. DEVOUR.

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