Vegetables with Dijon Dill Dressing

Ingredients

• 1/4 lb, about 1-1/2 cups Brussels sprouts, thinly sliced
• 1-1/2 cups broccoli, finely chopped
• 1/2 cup red onion, thinly sliced
• 1 TBS extra virgin olive oil
• 1 TBS lemon juice
• 1 clove garlic, chopped or pressed
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Optional:
• 2 TBS diced avocado
• 2 TBS diced tomato

Directions

1. Slice red onion thinly. Press or chop garlic.
2. Cut off the bottom 1/2-3/4 inch tough ends from the Brussels sprouts. Slice in half, measure 1-1/2 cups, and slice thinly (1/8 inch).
3. Separate broccoli florets with small stems from large, thick stem. Finely chop florets and small stems into ¼ inch, even pieces.
4. Let vegetables sit 5 minutes before steaming.
5. Layer the vegetables in the steamer, onions first, then Brussels sprouts, and broccoli last.
6. Cover with tight-fitting lid and steam for 5 minutes, until bright green. After 5 minutes, vegetables begin to lose their bright green color, and are over-cooked. If you prefer a more mellow taste to your garlic add it to the vegetables during the last minute of cooking.
7. Whisk together olive oil, lemon juice, Dijon mustard and salt and pepper. Transfer cooked vegetables to a bowl and toss with dressing (plus any optional ingredients).

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