Wash and pat dry the head of broccoli and the stem. Cut the florets in bite-sized bits. Remove the external parts of the stem and slice it thinly.
Wash and par dry the cherry tomatoes, and cut them in half.
Slice the shallot as thin or as small as you like.
To assemble, lay some lettuce leaves on the bottom of your dish. Then add the broccoli florets, the chickpeas, the cherry tomatoes halves, the slices of shallot.
Cut in half the avocado, remove the skin from one half (keep the half with the seed in the fridge in a closed container) and place it in the middle of your plate.
Sprinkle the nuts, seeds, goji berries and pomegrante seeds all over.
Pour the dressing over the salad and a good spoonful inside the avocado half. You can also add some extra fresh lemon juice if you want.