Directions

1. Clean, wash and divide broccoli into small florets.

2. Peel the stem and cut into thin slices.

3. Cook broccoli in boiling salted water for 4 to 5 minutes. Drain.

4. Cut the pomegranate in quarters and remove the seeds. 

5. Peel and wash the carrots. Cut into thin slices. 

6. Halve the avocados lengthwise, remove the core. 

7. Slice the lemon and juice it. Mix lemon juice, salt, pepper and sugar for the vinaigrette. Pour in oil. 

8. Wash the basil and pluck the leaves. Mix with the remaining salad ingredients and the vinaigrette. 

9. Sprinkle the salad with the seeds and serve.