Step 1Bring a saucepan of water to the boil and fill a second large bowl with ice-cold water.
Step 2Add the broccoli, sweetcorn and butter beans to the boiling water and cook for 2 minutes.
Step 3Remove the broccoli, sweetcorn and beans and drop in to cold water to cool.
Step 4Halve and stone the avocados and cut into chunks.
Step 5In a large bowl add the Lollo Rosso leaves and baby spinach.
Step 6Drain the broccoli, sweetcorn and butter beans and add to the bowl.
Step 7Pour in the Citrus & White Balsamic dressing.
Step 8Toss to cover the ingredients.
Step 9Gently mix in the avocado chunks.
Step 10Sprinkle the quinoa and pumpkin seeds over the top.
Step 11Serve with a side of Citrus & White Balsamic dressing.
- 250 g tenderstem broccoli
- 175 g Country Range Butter Beans in Water
- 2 ripe avocados
- 250 g cooked quinoa
- 100 g Lollo Rosso lettuce
- 50 g pumpkin seeds
- 100 g Country Range Frozen Sweetcorn
- 5 tbsp Country Range Citrus & White Balsamic Dressing
- 100 g baby spinach
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