3 delicious recipes with broccoli

Broccoli and avocado salad with eggs

Broccoli and avocado salad with eggs. Shutterstock

Contents for four people:

• a broccoli

• an avocado

• 2 boiled eggs

• 80 grams of spinach

• Half a clove of garlic

• One tablespoon mustard

• a lemon

• One tablespoon of apple cider vinegar

• extra virgin olive oil

• ground black pepper

• Salt

If we don’t want to cut the broccoli florets and use them, we keep the stems so we can use them in another recipe. Cook the broccoli until al dente. Meanwhile, we peel the avocado, remove the seed, cut it into small squares and add some lemon. We let the broccoli cool and separate it with the avocado.

We chop the garlic and mix it with vinegar, oil, mustard, black pepper, salt, a little lemon juice and zest to make a salad dressing.

As the last step, place the spinach at the bottom of the bowl and add the broccoli and avocado. We break the eggs into small pieces and mix everything with the vinaigrette.

Broccoli and cauliflower with cheese

Cauliflower with broccoli and cheese. Shutterstock

Contents for four people:

• a broccoli

• Cauliflower

• 225 grams of cheese

• Black pepper

• Salt

• extra virgin olive oil

We wash the broccoli and cauliflower and let them dry. After this process is completed, we cut the florets of both vegetables and prepare a pot to boil them. Meanwhile, we heat the oven to 150 degrees and prepare a baking dish with oil. We add the vegetables and the cheese cut into cubes and mix thoroughly throughout the dish. We add salt and pepper and some oil according to taste. We leave it in the oven for about five minutes to grate the cheese until we are ready to serve.

Broccoli and zucchini cream

Broccoli and zucchini cream. Shutterstock

Contents For six people:

• two broccoli

• a pumpkin

• a leek

• A clove of garlic

• two chives

• One liter of broth

• 150 milliliters of white wine

• One tablespoon of powdered cumin

• One tablespoon brewer’s yeast flakes

• fresh parsley

• fresh thyme

• Black pepper

• Salt

• extra virgin olive oil

Broccoli, zucchini and leeks are three seasonal vegetables in January that combine very well with the kitchen. You can consume them in this healthy and fun recipe that is very easy to make.

Cut the leek and zucchini into pieces, chop the garlic and chives. We heat the oil in a pot and saute for a few minutes. Then we add the leeks and zucchini so that everything cooks together for five minutes. Add the broccoli and season with salt, pepper, oregano and cumin to taste.

We pour in the wine, let the alcohol evaporate and cover with a liter of broth. We leave it to cook over medium heat until the vegetables are ready. We remove the vegetables from the stove and mix everything until we achieve the desired texture.