Broccoli-Avocado Salad

Broccoli Avocado Salad is a vibrant, nutritious dish featuring crisp-tender broccoli, creamy avocado, and sweet pomegranate arils, perfect for any occasion.

The tangy dressing with olive oil and vinegar brings all the flavors together, creating a delightful and satisfying salad that everyone will love.

This salad is not only nutritious but also visually appealing, making it a great choice for gatherings.

broccoli-avocado salad

Broccoli Avocado Salad

Prep Time: 25 minutes
Course: Salad
Cuisine: American
Servings: 4

Equipment

  • large pot
  • Colander
  • Towel
  • Knife
  • Cutting board
  • Large serving bowl
  • Whisk
  • spatula

Ingredients

  • 6 cups broccoli florets
  • 1 avocado
  • 3 Tbs. olive oil
  • 3 Tbs. red wine vinegar
  • 2 Tbs. minced red onion
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup baby portobello mushrooms sliced
  • 1 cup basil leaves
  • 1 carrot thinly sliced
  • 2 Tbs. pumpkin and sunflower seeds
  • 2 Tbs. pomegranate arils

Instructions

  • Bring a large pot of salted water to a boil. Add the broccoli and cook until just tender, about 2 minutes. Drain the broccoli and rinse it under cold water until cool. Pat dry with a towel.
  • Cut the avocado in half, remove the pit, and peel. Slice the avocado into 1/4-inch thick slices.
  • In a large serving bowl, whisk together the olive oil, vinegar, chopped onion, salt, and pepper.
  • Add the mushrooms, fresh basil, grated carrot, assorted seeds, pomegranate arils, cooled broccoli, and sliced avocado to the bowl.
  • Gently toss all the ingredients until they are evenly coated with the dressing and well combined.
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Tips & Tricks

  • Substitution: If you don’t have pomegranate arils, you can substitute a few orange segments for a different but equally delicious burst of sweetness.
  • Prep Ahead: You can prepare the broccoli and dressing ahead of time. Store them separately in the fridge, and toss everything together just before serving.
  • Avocado Handling: To prevent the avocado from browning, slice it just before adding to the salad or toss it in a bit of the dressing first.
  • Seed Variety: Feel free to use any seeds you prefer, such as sunflower seeds, pumpkin seeds, or chia seeds, to add a nice crunch to the salad.
  • Storage: This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to one day. The avocado may brown slightly, but it will still taste great.
  • Serving Suggestion: Serve this salad as a side dish with grilled chicken or fish, or enjoy it as a light and healthy main course.
broccoli-avocado salad