I love this salad — raw broccoli, creamy avocado, and crunchy pepitas brought together with a tangy lemon and tahini dressing.

This is a win-win dish:  deliciousness and powerful nutrition in one tasty salad.  A bonus is that it stays fresh in the fridge for a couple days, which makes it a good one to prep on the weekend and enjoy for quick lunches through the work week.  The sturdy broccoli, creamy avocado, and crunchy pepitas play nicely together to create a satisfying dish.

I kept the dressing thin for this salad, so that the avocado stays in pieces and the broccoli florets don’t get slathered.   Enjoy!

Broccoli Avocado Salad

1 large head broccoli, cut into bite sized pieced
1 large or two medium firm and ripe avocados – peeled, pitted and diced
3/4 cup roasted salted pepitas

for the dressing:
3 TB fresh squeezed lemon juice
3 TB tahini
1 – 2 TB water
1 tsp. salt
1 clove garlic, pressed

Combine the tahini, lemon juice, salt, garlic, and one TB water in a bowl.  Whisk to combine completely.  Add more water if needed to create a thin dressing.

Combine the broccoli florets, avocado chunks, and pepitas in a large bowl.  Pour the dressing over all ingredients and toss lightly so as not to crush the avocado chunks.