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Ingredients

• 1 avocado, sliced
• 2 small bunches broccoli
• extra virgin olive oil
• 1/4 cup shaved or thinly sliced fennel
• 1 pomegranate, seeded
• salt and pepper
• 1/4 cup slivered almonds
• 3 tangerines

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Ready In 45 Minutes

Servings: 2

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Cooking Instructions

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Step 1

• Blanch broccoli by adding it to boiled water. After two minutes, submerse broccoli into an ice bath to stop the cooking process.Peel two of tangerines, separate the segments, and cut them in half.
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• Length: 2 minutes

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Step 2

• Place the tangerines, broccoli, pomegranate seeds, fennel, avocado, and almonds into a medium bowl.
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• EQUIPMENT:
  

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Step 3

• Drizzle olive oil and juice of the last tangerine over salad. Season with salt and pepper to taste.
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