Broccoli Carpachio

Peel the tough, fibrous outside and slice broccoli stalks thinly, about 1/8 of an inch thick. Toss with salt and lime juice to taste. Arrange the slices across your plate, alternating them with thin slices of ripe avocado, drizzle with nice extra virgin olive oil, and top to taste with a rough puree of 3 tablespoons chopped Thai basil, 1 teaspoon minced ginger, 1 teaspoon minced garlic, 1/2 teaspoon coarse salt, and 1/2 teaspoon minced Thai bird's eye chiles.