Broccoli Salad

 

• Ingredients
• 
  
• 1 and 1/2 pounds broccoli*
• 1 avocado, pitted and halved
• 2 tablespoons extra virgin olive oil
• 1 teaspoon lemon zest + 3 tablespoons lemon juice
• 1 garlic clove, minced
• salt & pepper, to taste
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds, toasted
• 1 shallot, thinly sliced
• 1 tablespoon minced fresh tarragon (optional)

DIRECTIONS:

Fill a large bowl halfway with ice and water then set aside. In a medium saucepan over high heat, bring 1-inch water to a boil. Place the broccoli in a steamer basket and place over saucepan. Cover, reduce heat to medium-low and cook until broccoli is bright green, about 4 to 6 minutes.

Drain well and transfer to the bowl with ice water to cool for about 10 minutes. Drain again then transfer to a salad spinner and spin dry (or lay on a towel to dry).

In a blender or food processor (I used a NutriBullet) combine avocado, olive oil, lemon juice and zest, garlic, and 3/4 teaspoon salt + 1/4 teaspoon pepper. Blend until smooth, about 30 seconds, scraping down sides of bowl as needed.

Add broccoli to a large serving bowl then add the avocado dressing, cranberries, almonds, shallot and tarragon. Toss to combine then season with salt & pepper, to taste. Serve immediately and enjoy!

*Chop florets into 1-inch pieces then peel the stalk, halve it lengthwise and slice into 1/4-inch pieces

I wasn’t able to find fresh tarragon so I made it without. The salad is best served fresh as the avocado will cause it to brown if served the next day. You can prep the broccoli in advance and add everything else to the bowl, minus the dressing. Then when you are ready to serve, make the avocado dressing and toss to combine. Recipe is from ATK.