Broccoli and Avocado Salad

• 1 bunch broccoli
• Salt to taste
• 2 ripe avocados
• 1 tablespoon lemon juice
• 1/2 cup skinless, seedless tomatoes cut into small cubes
• 2 teaspoons Dijon-style mustard
• 1 tablespoon red-wine vinegar
• 3 tablespoons vegetable or olive oil
• Freshly ground pepper to taste

1. Cut the broccoli tops into florets.
2. If the pieces are quite large, split at the bottom and cut in half.
3. Rinse and drain.
4. Reserve the coarse or tougher stems for other uses.
5. Drop the broccoli pieces into boiling salted water and leave for 1 minute.
6. Drain and let cool.
7. Cut the avocados in half.
8. Peel each half and remove the seeds.
9. Cut each half lengthwise into 8 strips.
10. Sprinkle with lemon juice to prevent discoloration.
11. Arrange and alternate pieces of broccoli and avocado on a plate.
12. Sprinkle the top with the chopped tomatoes.
13. Blend salt with the remaining ingredients in a mixing bowl and pour over the salad.
14. Serve immediately.

broccoli, salt, avocados, lemon juice, skinless, mustard, redwine vinegar, vegetable, freshly ground pepper

Taken from cooking.nytimes.com/recipes/4116 (may not work)