Garlic Broccoli Salad

• 4 cups broccoli crowns — trimmed and cut into bite-sized pieces
• ¼ cup olive oil
• 3 cloves garlic cloves — smashed and finely minced
• ½ teaspoon salt
• ¼ teaspoon dried oregano
• ¼ cup distilled white vinegar
• 2 cups sliced canned mushrooms — drained well
• 1 firm-ripe avocado — medium dice

Garnish

• black pepper (optional) — freshly cracked
• fresh oregano (optional) — chopped
• lemon (optional) — cut into wedges

1. Prepare the Broccoli: Trim the broccoli stems and cut the crowns into bite-sized pieces. Measure 4 cups of broccoli crowns.4 cups broccoli crowns
2. Cook and Cool the Broccoli: Fill a large pot with water and bring it to a full boil over high heat. Add the broccoli and boil for 2 to 3 minutes, just until bright green and crisp-tender. Immediately drain in a colander and rinse under cold running water until cool. Shake well and let dry for about 10 minutes.
3. Combine the Salad: In a large mixing bowl, combine the cooled broccoli and drained mushrooms. Gently fold in the diced avocado.4 cups broccoli, 2 cups canned mushrooms, 1 avocado
4. Add the Dressing Ingredients: Add olive oil, garlic, salt, and dried oregano. Toss gently but thoroughly to coat.¼ cup olive oil, 3 garlic cloves, ½ tsp salt, ¼ tsp dried oregano
5. Finish with Vinegar: Pour vinegar over the salad and toss again until evenly coated.¼ cup distilled white vinegar
6. Chill and Serve: Cover and refrigerate for at least 1 hour. Toss again before serving, taste and adjust the salt if needed, and garnish as desired with freshly cracked black pepper, chopped fresh oregano, and lemon wedges.black pepper, fresh oregano, lemon wedges, as desired