Broccoli & Avocado Salad
Submitted by smiles3646
Broccoli and avocado salad with blanched florets, ripe avocado strips, and a Dijon-garlic red wine vinaigrette. Light, fresh, and naturally vegan with creamy and crisp textures.
YIELD
1 saladPREP
20 minCOOK
10 minREADY
40 minBlanched broccoli florets and sliced ripe avocado arranged on a plate with a sharp Dijon-garlic vinaigrette poured over the top. The combination of crisp-tender broccoli and buttery avocado gives you two very different textures in every bite.
Blanching the broccoli for just two minutes is the move. It takes the raw edge off and turns the florets bright green while keeping them snappy. Plunge them into cold water right after to stop the cooking, then chill before plating. Overcooked, mushy broccoli would fall apart under the vinaigrette.
Squeeze lemon juice over the avocado slices as soon as you cut them. The acid prevents browning and adds a citrus brightness that plays well with the red wine vinegar in the dressing. Serve immediately once dressed; this is a salad that looks and tastes best within minutes of assembly.
Kitchen Tips
- Use a ripe but firm avocado. Too soft and the slices won’t hold their shape when plated.
- Whisk the vinaigrette vigorously with a wire whisk until fully emulsified. A broken dressing pools instead of coating.
- Drain the blanched broccoli thoroughly. Water clinging to the florets dilutes the vinaigrette.
Variations
- Add toasted almonds or pine nuts for crunch.
- Toss in cherry tomato halves for color and a burst of sweetness.
- Swap red wine vinegar for sherry vinegar for a rounder, slightly sweeter acid note.
Ingredients
Directions
Cut the broccoli into florets.
If the pieces are large, cut the stems in half.
Rinse and drain them. Reserve the stems for another use.
Drop broccoli into boiling salted water to cover.
Bring to a boil and cook 2 minutes.
Drain and run the broccoli briefly under cold water to cool.
Drain again and chill.
Cut the avocado in half. Peel each half and remove the pit.
Cut each half into 8 lengthwise strips. Squeeze the lemon half over the strips to prevent discoloration.
Arrange the broccoli and the avocado alternately on each of 4 serving plates.
Blend the mustard, garlic, vinegar, pepper and oil, adding salt if needed, in a bowl with a wire whisk.
Pour over the broccoli and avocado. Serve immediately.
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