Best Broccoli And Avocado Salad Recipes

BROCCOLI AND AVOCADO SALAD

Steps:

• Cut the broccoli tops into florets. If the pieces are quite large, split at the bottom and cut in half. Rinse and drain. Reserve the coarse or tougher stems for other uses.
• Drop the broccoli pieces into boiling salted water and leave for 1 minute. Drain and let cool.
• Cut the avocados in half. Peel each half and remove the seeds. Cut each half lengthwise into 8 strips. Sprinkle with lemon juice to prevent discoloration.
• Arrange and alternate pieces of broccoli and avocado on a plate. Sprinkle the top with the chopped tomatoes.
• Blend salt with the remaining ingredients in a mixing bowl and pour over the salad. Serve immediately.

BROCCOLI PEACH SALAD WITH AVOCADO AND SUNFLOWER SEEDS

Steps:

• In medium saucepan bring water to boiling, add baking soda, then the florets. Cook 3 minutes. Drain in colandar and dip in a bowl of ice water.
• Let set until cool.
• Place diced avocados in a separate bowl and toss with lemon juice. Set aside.
• In medium salad bowl add broccoli, and toss with rice vinegar.Add diced peaches, sunflower seeds, raisins and poppy seed dressing.
• You may cover and refrigerate if you wish.
• Just before serving, add the diced avocados with the lemon juice.
• This is a salad if which you can increase any of the ingredients you like.
• The longer it sits with the dressing, the flavor increases. If you prepare for a longer time to sit in the refrigerator,reduce the dressing. A little goes along way.
• Important: Always add the avocado at the last minutes before serving and toss to mix.
• This salad goes well with any grilled meat or fish.

BEETS, AVOCADO, AND BROCCOLI SPROUTS SALAD

Steps:

• preheat oven at 450, and set it for 40 min. cut leaves off the beets and wrap each beet head in a piece of foil. place them in the stove and bake for 40 min. do not overcook beets, they taste better when just about to be tender. remove from foil, let cool for 30 min, or put in a refrigerator for 10 min, remove skin, cut in half and slice into 1/4" slices. DO AHEAD: you can prepare the beets 1-2 days before and keep them uncut and wrapped in the refrigerator. while the beets are baking. half avocado, remove the pit, and make lengthwise and crosswise incisions with a knife, so it makes 0.75" cubes. scoop the cut avocado out of its skin with a large spoon. chop parsley. if you purchased broccoli sprouts in a box, simply slice 1/2 cup amount of sprouts about 1.25" tall, leaving the seed pad in the box. for dressing. chop 1 clove of garlic into tiny pieces and mash it together with sea salt. add olive oil and balsamic vinegar, stir well, let sit so all flavors integrate a little better, 10 min. optional: toast sliced almonds or pieces of walnut, 3 min, not to burn, just enough to bring out the flavor. in a large bowl place cut avocado and beets, parsley, broccoli sprouts. tilting the bowl pour the dressing so it runs on the inside of the bowl walls. toss everything, sprinkle with nuts.

BROCCOLI AND AVOCADO SALAD

Steps:

• First place cubed avoacdo in bowl and toss with 1 tablespoon of lemon juice to prevent darkening.
• Fill a saucepan with water and bring to a boil.
• Add the broccoli and cook until barely tender, about 3 minutes.
• Drain, cool under cold water, drain again.
• Add broccoli to avocado and add in nuts.
• In a small bowl whisk remaining 1 tablespoon lemon juice, mustard, parsley and oil in a stream until blended.
• Pour dressing over the salad and toss gently.
• Enjoy!