Broccoli and Tomato Salad with Avocado Dressing

Raw broccoli on its own can have a strong taste and hearty crunch. Letting the broccoli marinate in the dressing allows it to mellow the flavor. A good use for our nearly year round avocado season, this creamy dressing works for nearly any salad. The vinegar and citrus prevents the avocado from turning brown and, the dressing will keep in the fridge for a few days.
By / Photography By Alfredo Añez | April 01, 2015


Place ingredients for avocado dressing in a food processor or blender and process until smooth. If you find that the dressing is too thick, add a teaspoon of water. Place broccoli in a medium serving bowl, add dressing and toss to coat. Cover and place in the refrigerator for about 1 hour. Stir in the tomatoes, cucumber, nuts and seeds. Cover and let sit at room temperature or in the refrigerator, for another 15 minutes before serving.

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  • 1 small or ½ medium avocado, peeled and pitted
  • 1 tablespoon white wine vinegar
  • 1 lemon, zested
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons raw honey
  • 1 small clove garlic, minced through a garlic press
  • 1 teaspoon sea salt
  • Pinch ground black pepper
  • ¼ cup extra-virgin olive oil
  • 1 head broccoli, rinsed, trimmed and thinly sliced (a mandolin works well for this)
  • 1 pint of cherry or grape tomatoes, halved
  • ½ cucumber, peeled, seeded, cut into quarters, and sliced thin
  • 3 oz. coarsely chopped, toasted pecans or slivered almonds
  • 3 oz. shelled pumpkin seeds
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