Broccoli, Avocado and Pinto Bean salad


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.

Share on FacebookTweet about this on TwitterPin on PinterestShare on YummlyEmail this to someonePrint this page