20 minutes
A nutrient-packed and flavorful dish featuring broccoli, dried cranberries, toasted almonds, and a creamy avocado dressing.
1. Boil Broccoli
Bring a large saucepan of water to a boil with 0.5 teaspoon of table salt. Add the peeled and sliced broccoli stalks first, then place the florets on top. Let them cook for about 3 minutes until they are tender but still crisp.
2. Ice Bath for Broccoli
Immediately drain the broccoli and transfer it to a large bowl filled with ice water. After about 2 minutes, drain the broccoli well and pat it dry with a triple layer of paper towels to remove excess water.
3. Prepare Avocado Dressing
In a food processor, combine the avocado, extra-virgin olive oil, lemon zest, lemon juice, minced garlic, 0.75 teaspoon of table salt, and black pepper. Process everything until the mixture is smooth, which should take about 30 seconds.
4. Combine Salad Ingredients
In a large bowl, toss the cooled broccoli with the avocado dressing until the pieces are evenly coated. Add the dried cranberries, toasted sliced almonds, thinly sliced shallot, and minced fresh tarragon. Toss everything together gently to combine. Taste the salad and season with table salt and black pepper as needed.
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Add chickpeas, edamame, or diced grilled chicken for a protein-packed salad.
Replace the original nuts with toasted slivered almonds, chopped pistachios, or sunflower seeds for a different crunch.
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