Pickled onion and cucumber

Cup of Yum
1. First, prepare your pickled veggies. Thinly slice the red onion and cucumber and place them into a jar making sure the jar is sterilized.
2. Combine water, vinegar, salt, and sweetener into a small saucepan and bring the mixture to simmer. Straight after, transfer the mixture into the jar pouring it over the sliced red onion and cucumbers. The mixture should cover all the sliced onions and cucumbers. Cover and refrigerate for at least 30 minutes

Broccoli Salad

1. Cut the broccoli into medium size florets. Fill a pan with water, bring it to a boil and steam the broccoli for 3-4 minutes. Use a steamer if available, if not, just boil the florets. Drain the water out and leave it to cool and transfer the florets into a big salad bowl.
2. Using your hands, tear the mozzarella into smaller chunks and add into the bowl. Cut the cherry tomatoes in halves and add them into the salad bowl.
3. Cut your avocado in half and using a spoon, scoop out both sides. Slice into thin pieces and transfer into the bowl.
4. Add the rocket and the finely chopped cilantro.
5. Add the olive oil and salt to taste.
6. Top your salad with the homemade or already made pickled veggies. The more the merrier! Combine all the ingredients and your salad will be ready to be served.