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.