Boil the broccoli in salted water, drain them, let cool and mix them with the avocado cut in cubes.
Add in lemon juice, fish sauce, garlic and ginger. Taste and adjust with salt or olive oil if needed and mix well.
Take a boiled egg white, chop it and mix with some extra virgin olive oil; set aside.
Place the veggie mixture you just made over two slices of toasted gluten free bruschetta. Top it with a few slices of boiled quail egg, fresh raspberry, mint leaves and fresh coriander leaves. Lastly, sprinkle some chopped egg white mixture on top.