I grew up thinking broccoli could only be served steamed or roasted at our dinner table. That’s just how mom made it, and honestly, raw broccoli seemed kind of weird to me. But then my neighbor brought this broccoli almond salad to a backyard BBQ, and it completely changed my mind.
Turns out, raw broccoli has this nice crunch that works perfectly in salads, especially when you cut it into small pieces. And when you add almonds? Well, it’s like they were meant to be together. This salad has become my go-to for potlucks, and even my kids, who usually push broccoli around their plates, ask for seconds.
Why You’ll Love This Broccoli Salad
- Quick preparation – This fresh salad comes together in just 25 minutes, making it perfect for busy weeknight dinners or last-minute lunch prep.
- Healthy ingredients – Packed with nutrient-rich broccoli, heart-healthy avocado, and protein-filled almonds, this salad is both good for you and filling.
- Make-ahead friendly – You can prep most components in advance and toss them together just before serving, perfect for meal planning or entertaining.
- No cooking required – This no-cook recipe keeps your kitchen cool and is perfect for those hot summer days when you want something light and refreshing.
- Dietary friendly – Naturally gluten-free, vegan, and low-carb, this salad fits into many different eating plans while still tasting great.
What Kind of Broccoli Should I Use?
Fresh broccoli crowns or bunches both work great for this salad – just make sure to pick ones with tight, dark green florets and no yellow spots. If you’re short on time, pre-cut florets from the produce section will do the job, though they tend to be a bit pricier than buying whole heads. For the stems, don’t toss them out! Once you peel the tough outer layer, the inner part is tender and sweet – just slice them thinly and add them to your salad for extra crunch. If you’re working with whole broccoli heads, cut the florets into bite-sized pieces about the same size so they’ll be easy to eat and will absorb the dressing evenly.
Options for Substitutions
This fresh salad is pretty flexible and you can switch things up based on what you have in your kitchen:
- Broccoli: While broccoli is the star here, you could use cauliflower or even a mix of both. Broccolini works great too, just cut it into smaller pieces.
- Avocado: If you’re out of avocados or they’re not ripe, try using a few tablespoons of tahini or Greek yogurt to add creaminess. You’ll need to adjust the salt and lemon juice to taste.
- Dried cranberries: Any dried fruit works well here – try raisins, chopped dried apricots, or even dried cherries for a different sweet note.
- Almonds: Feel free to swap the almonds with other nuts like toasted pecans, walnuts, or even sunflower seeds if you need a nut-free option.
- Shallot: Red onion works just as well – just slice it very thin. Or try green onions for a milder flavor.
- Tarragon: Since it’s optional, you can skip it or use other fresh herbs like basil, parsley, or dill. Each will give the salad its own special twist.
Watch Out for These Mistakes While Cooking
The biggest mistake when preparing broccoli salad is overcooking the broccoli – blanch it for just 1-2 minutes until bright green, then immediately plunge it into ice water to maintain its crunch and stop the cooking process. Another common error is adding the avocado too early, which can turn brown and mushy – instead, cut and add it just before serving to keep its fresh green color and creamy texture. To get the most flavor from your almonds, don’t skip toasting them (but watch them closely as they can burn quickly), and be sure to let them cool completely before adding to the salad. For the best taste, dress the salad at least 15 minutes before serving to allow the flavors to meld together, but hold back some almonds to sprinkle on top right before serving to maintain their crunch.
What to Serve With Broccoli Almond Salad?
This fresh broccoli salad works great as a side dish for pretty much any grilled protein – I especially like it with grilled chicken, salmon, or even a nice piece of steak. Since it’s already packed with lots of different textures and flavors, you can keep the main dish simple with just some basic seasoning. For a complete meal, I often serve this with some quinoa or brown rice to soak up the tasty lemon dressing. If you’re planning a vegetarian meal, this salad pairs really nicely with a warm bowl of lentil soup or some grilled portobello mushrooms.
Storage Instructions
Keep Fresh: This broccoli almond salad is best enjoyed within 2 days when stored in an airtight container in the fridge. The avocado might darken a bit, but a splash of extra lemon juice helps keep it looking fresh. If you’re making it ahead, I recommend adding the avocado and almonds just before serving to maintain their best texture.
Prep Ahead: Want to get a head start? Chop the broccoli, slice the shallots, and mix the dressing up to 24 hours in advance. Store these components separately in the fridge, then toss everything together when you’re ready to serve. This way, your salad stays crisp and the almonds keep their crunch.
Pack: Taking this salad to work or a picnic? Layer the ingredients in a container with the dressing at the bottom, broccoli and dried cranberries in the middle, and keep the almonds and avocado in a separate container. Mix it all up when you’re ready to eat!
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 15-20 g
- Fat: 60-70 g
- Carbohydrates: 50-60 g
Ingredients
For the salad:
- 1 tbsp fresh tarragon, minced
- 1 shallot, thinly sliced (adds a mild onion flavor)
- 1/2 cup toasted sliced almonds (for extra crunch)
- 1/2 cup dried cranberries (sweetened or unsweetened work well)
- 1.5 lb broccoli (cut into very small florets)
For the dressing:
- 2 tbsp extra virgin olive oil (California Olive Ranch is a good choice)
- 1 tsp lemon zest
- 1 garlic clove, minced (freshly minced for best flavor)
- 1 avocado, halved and pitted (pick a ripe, creamy avocado)
- 1/4 tsp pepper
- 3 tbsp lemon juice
- 3/4 tsp salt
Step 1: Prepare an Ice Bath
Fill a large bowl halfway with ice and water.
This ice bath will be used to quickly cool the broccoli after steaming.
Set it aside for now.
Step 2: Steam the Broccoli
In a medium saucepan over high heat, bring approximately 1 inch of water to a boil.
Place the broccoli in a steamer basket and set it over the boiling water.
Cover the saucepan, reduce heat to medium-low, and let the broccoli steam until it turns bright green, which should take about 4 to 6 minutes.
Step 3: Cool and Dry the Broccoli
After steaming, drain the broccoli well and immediately transfer it to the prepared ice bath to cool for about 10 minutes.
This step stops the cooking process and helps preserve the broccoli’s vibrant color.
After cooling, drain the broccoli again and either spin it dry in a salad spinner or lay it out on a towel to dry completely.
Step 4: Make the Avocado Dressing
In a blender or food processor, combine the avocado, olive oil, lemon juice, lemon zest, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Blend these ingredients until you achieve a smooth consistency, which should take about 30 seconds.
Make sure to scrape down the sides as needed to ensure everything is well incorporated.
Step 5: Assemble the Salad
In a large serving bowl, combine the dried broccoli, avocado dressing, cranberries, almonds, shallot, and tarragon (if you’re using it).
Toss everything delicately until the broccoli is well coated in the creamy avocado dressing and the other ingredients are evenly distributed throughout the salad.
Step 6: Season and Serve
Taste the salad and season with additional salt and pepper if needed.
Serve immediately and enjoy your refreshing and nutritious broccoli salad with avocado dressing!
