Broccoli Peanut Salad

Green is THE color tomorrow. Green pancakes or green mint cookies or green pudding are wonderful, (I know that I will have at least one of those,) but I wanted to offer a healthier way to dive into the colored frenzy of the day. (The one day a year I get to wear my shiny green flash eyelashes!) Use green bell pepper and substitute pistachios for the peanuts for a fully VERDANT dish. If you need additional green food ideas check out Broccoli Salad w/ cheese, Spinach Crepes and Arugula Kiwi Salad.

Broccoli Peanut Salad
2 cups chopped broccoli, tough stems discarded
1 cup diced red bell pepper
1/2 cup roughly chopped roasted, salted peanuts
1/3 cup cooked bacon crumbles, about 3 slices, (optional)
1 medium avocado, diced
Place all ingredients except avocado in a bowl and toss with the peanut dressing. Add the avocados and mix gently. Serve at room temperature or chilled.
Peanut Dressing
3 tablespoons peanutbutter
2 tablespoon rice vinegar
1/4 teaspoon salt
1/8 teaspoon red pepper flakes (optional)
1 teaspoon honey (optional)
Place ingredients in a microwave safe dish and microwave for about 20 seconds. Mix thoroughly with a fork or flat whisk. Pour over salad and toss.

Hints: You can choose not to use the bacon if you want a vegan dish. The best result is, of course, with a perfectly ripe avocado. The dressing options of red pepper flakes and honey will give you a sweeter and hotter result -- which I prefer. This dish can be a light meal on it's own; it is also a great accompanying dish for fish, pork or chicken meals. It holds well and is perhaps even better the next day after chilling overnight. Terrific with a tuna sandwich on rye bread.

The smooth avocado amid the crunchy veggies and peanuts is blissful. The strong broccoli, pepper and bacon flavors require a strongly flavored dressing which is exactly what this peanut butter dressing is. What a great way to get several of your five daily veggie servings!