Broccoli Avocado Salad

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

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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.

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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.

3 Comments Add yours

  1. Jane Purinton says:

    I can hardly wait to try it! It sounds delicious!

    Sent from my iPhone


  2. Tad Nicol says:

    Super delicious and easy to make. And I’ve got enough supplies to make another serving tomorrow!

    1. tablemuse says:

      Hi Tad! Glad you liked it. Thanks for trying this recipe!

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