Green with Envy

Thoroughly wash all your vegetables under cold water.

Bring a small pot of water to a boil and gently add in the 2 eggs, cook for 8-9 minutes for a hard boiled texture. During the last 2 minutes of boiling, add in the broccoli florets to the same pot to blanch until slightly softened, then remove. (You can opt to keep them raw if its what you prefer). Transfer your boiled eggs to an ice bath, peel and chop.

Chop the iceberg lettuce, cucumber, avocado, green pepper, green apple and broccoli into bite sized pieces. Add them all to a bowl with the fresh coriander and chopped eggs.

In a small bowl or jar, whisk together the olive oil, lemon juice, dijon, salt and pepper.

Pour the salad dressing over the salad, toss thoroughly and serve immediately.