Green Salad With Avocado

• 3 tbsp white wine vinegar
• 1/2 tsp Dijon mustard
• 1/2 cup olive oil
• 1/4 cup parsley, chopped
• 1/4 cup chives, finely chopped
• 1 lb broccoli florets
• 2/3 lb fava beans, frozen
• 1/2 cup sunflower seeds
• 3.5 oz green onions, finely sliced
• 2 None avocados, sliced
• 1 None baby watercress

1. To make the dressing, mix the vinegar and mustard in a bowl, then gradually whisk in the oil. Stir in chopped parsley and chives. Set aside.
2. Cook the broccoli and beans in the boiling water for 4 mins. Rinse under cold water.
3. Heat a dry pan, add the sunflower seeds and toast for 30 seconds to 1 minute. Remove from the heat and allow to cool.
4. Place the broccoli and beans in a large bowl with the sunflower seeds and green onions. Toss to combine.
5. Divide the avocado slices and salad between 4 plates. Drizzle with the dressing and garnish with watercress.

white wine vinegar, mustard, olive oil, parsley, chives, broccoli florets, fava beans, sunflower seeds, green onions, avocados, baby watercress

Taken from recipes-plus.com/api/v2.0/recipes/17669 (may not work)