Thursday, February 27, 2014

Broccoli Salad with Creamy Avocado Dressing

Raw broccoli is delicious and love it in a salad but I don't care for mayonnaise. Saw this recipe on GI 365 and her photos of the salad are outstanding that I picked up avocados and broccoli the next day.


1 pound broccoli (2 small heads)
1/2 pound carrots, peeled
1 pound red grapes, quartered
1/2 cup pumpkin seeds, toasted ( used sunflower seeds)


 2 avocados
1/4 cup fresh lemon juice
2 Teaspoons sea salt


Peel the stems of the broccoli and cut into small pieces. Place in a food processor and pulse until small pieces remain. Set aside in a big bowl.

Grate peeled carrots. Set aside with the broccoli and add the grapes and sunflower seeds or the pumpkin seeds. Toss together.

 Peel the avocados and remove the pit. Place all ingredients in the food processor and process until mostly smooth. Toss dressing with the salad and serve. Salad can be refrigerated for a few hours


  1. We fell in love with broccoli and fruit salads last year. I can't wait to try this one, Linda. The trick is gonna be to get a decent avocado to ripen before the broccoli goes soft. The box of avocados the store had out last week was like a box of rocks.

    Definitely saving this one. Thank you! :)

  2. Wowie.....finally a raw veggie recipe. I love broccoli salad. Gonna save this one, and when I get time, gonna try it.

  3. Oh my, I sure wish this was one my menu for today, we will just love this amazing salad. Thank you so much for sharing your awesome post with Full Plate Thursday and have a great weekend.
    Come Back Soon!
    Miz Helen