Broccoli, Avocado, And Pistaschios With Pistachio Oil

Day 114: The Provence Cookbook

April 24, 2011

Green vegetables do not have to be served boring by just steaming them. There are so many options out there when serving the vegetable side dish. Light, healthy and full of flavor is what I look for in a side dish. Do not give me a cheese sauce so as to mask the taste of the vegetable. My kids are learning to eat their vegetables without the yellow/orange cheese sauce.

If you have ever been to the South of France you know why cookbook author Patricia Wells has written so many cookbooks about the area. She writes not only a cookbook, but gives tips on if your oil goes rancid to food pairing for a springtime dinner with friends or an August Dinner at Sunset. Even where to get some of her personal favorites are listed in the cookbook. I would call this more a guide-book and a cookbook, you are getting the best of both worlds, kind of like a culinary roadmap through the south of France.

The Ruling: We found the longer you let it sit, the more flavor it developed. We did not have pistachio oil so we used olive oil. I can only imagine how flavorful this would be with the pistachio oil. This is such a nice change of pace from the typical steamed broccoli! Our hints would be to double the dressing and to make sure that you drain the broccoli really well. We also steamed the broccoli and did not boil it.

Broccoli, Avocado and Pistachios with Pistachio Oil, page 38


  • 1 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon fine sea salt
  • 1/4 cup pistachio oil, pine nut oil, almond oil, or extra-virgin olive oil
  • 3 tablespoons coarse sea salt
  • 8 ounces broccoli florets, about 2 cups
  • 1 ripe avocado
  • 1/4 cup salted pistachios, coarsley chopped
  • fleur de sel to taste
  • Freshly ground black pepper to taste


  1. In a small jar, combine the lemon juice and fine sea salt, and stir to blend. Add the oil, cover the jar, and shake to blend.
  2. Prepare a large bowl of ice water.
  3. Bring a large pot of water to a boil over high heat. Add the coarse sea salt and the broccoli. Boil, uncovered, until the broccoli is crisp-tender, 3 to 4 minutes. Immediately drain the broccoli and plunge the florets into the ice water so they cool down as quickly as possible and retain their crispness and bright green color. (The vegetables will cool in 1 to 2 minutes. After that, it will soften and begin to lose crispness and flavor.) Transfer the broccoli to a colander and drain.
  4. Halve, peel, and very thinly slice the avocado. Arrange a mound of broccoli in the center of a serving plate. Arrange the avocado slices in a circle around the broccoli. Sprinkle with the pistachios. Drizzle with the lemon and oil mixture, then season with salt and pepper. Let infuse 3 to 4 minutes before serving as a first course or a vegetable course.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at .  Need to contact MS. Simplicity privately, you can email her at  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.



Filed under Salads, Side Dishes, Uncategorized, Vegetarian

2 responses to “Broccoli, Avocado, And Pistaschios With Pistachio Oil

  1. Pingback: Week In Review: April 23, 2011 | 365clevercookbooks

  2. Pingback: Week of Family Meals | MS. Simplicity

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