Preparation: 20 minutes

Ingredients:
(serves 6)
3 avocados
1 lb fresh carrots
3/4 lb. Broccoli
one lemon
mustard
extra virgin olive oil
white wine vinegar
salt and pepper to taste

To Prepare:
Put the broccoli in a large pot of boiling water, add salt and cook for 5 minutes to parboil. Drain and place on a tray to cool.
Slice the avocados in two vertically and remove the seeds.
Peel and grate the carrots. Peel the avocado halves and cut a few cubes out of each one. Coat the pieces of avocado lightly with lemon juice to prevent discoloration.
Add 1/6 of the shredded carrot to each plate, add the cubed bits of avocado and broccoli.

For the sauce:
Mix the £ T. olive oil with the vinegar, approx. 1 T. mustard, salt and pepper.
Spoon over the salad and serve immediately.