Wholesome Broccoli Salad

In a medium pot, bring 1 cup salted water to the boil. While waiting for the water to boil.
Prepare a large bowl with ice water.

Add broccoli florets to the boiling water and blanch steam until still crunchy, stirring after a minute to be sure the florets on the top are moved to the bottom heat (about 1 – 2 minutes). Remove with a slotted spoon and place into the iced water. When cool, drain the florets into a colander and set aside making sure they are dry prior to assembling the salad.

Heat the butter in a frying pan. Add the oregano and mushrooms, season with salt and pepper and fry for 5 minutes. The mushrooms must still hold their shape and not be limp. Drain the mushrooms of their liquid and set aside. Make sure the mushrooms are well drained and cooled prior to assembly.

In a large salad bowl, add the baby spinach, broccoli florets, chopped chives and cooked mushrooms. Toss well. Sprinkle the cheese, nuts, bacon and pomegranate seeds on top.

In a medium bowl, whisk the dressing ingredients. Season with salt and pepper to taste.

Halve the avo and slice thinly.
Squeeze fresh lemon/ lime juice over the avo to maintain its colour and fan on top of the salad just prior to serving. Drizzle the dressing over the ensemble and enjoy!