Raw Broccoli Salad

• 1 tablespoon Maison Orphee Organic Dijon Mustard
• 1 tablespoon sherry vinegar
• 3 tablespoons extra virgin olive oil
• Salt and pepper to taste
• 1 head broccoli
• 1 avocado
• 1 handful Tamari almonds

Combine mustard, vinegar and extra virgin olive oil in a salad bowl. Season with a little salt and pepper.

Chop broccoli into tiny trees and toss in the dressing. Chop avocado in half and scoop bight sized chunks into the dressing using a spoon. Toss salad to distribute the dressing and serve with almonds on top.