Healthy Broccoli Salad with Creamy Avocado DressingGI 365

Healthy Broccoli Salad with Creamy Avocado Dressing

Healthy Broccoli Salad with Creamy Avocado Dressing | GI 365

This is my interpretation of the classic broccoli salad – no mayonnaise in this version! Not that I have anything against mayo (I love homemade mayo), but I’ve never cared for it as a salad dressing. However, I do like things creamy as a general rule, so I used avocado to make this deliciously creamy dressing.

Healthy Broccoli Salad with Creamy Avocado Dressing | GI 365

I’ve been looking for a new way to eat broccoli, (I’m afraid I’ve been in a boring habit,  eating plain steamed broccoli) and so, this salad came about. With summer temperatures approaching, I’m craving salad of all kinds. The Creamy Avocado Dressing that goes with this salad is so simple and delicious that it will make a great partner for other salads as well.

Healthy Broccoli Salad with Creamy Avocado Dressing | GI 365

To begin, peel the stem of the broccoli heads. Break up the broccoli into 3-4 inch pieces and place them in the food processor.

Healthy Broccoli Salad with Creamy Avocado Dressing | GI 365

Pulse the broccoli until small pieces remain and transfer into a big bowl for mixing the salad.

Healthy Broccoli Salad with Creamy Avocado Dressing | GI 365

Fit the food processor with the grater attachment and grate the carrots. Set them aside with the broccoli. Give the bowl a quick rinse and place it back on the base fitted with the chopping blade for the dressing.

Healthy Broccoli Salad with Creamy Avocado Dressing | GI 365

Place all the ingredients for the dressing into the food processor and process until mostly smooth.

Healthy Broccoli Salad with Creamy Avocado Dressing | GI 365

Quarter your grapes and add them to the salad mix.

Healthy Broccoli Salad with Creamy Avocado Dressing | GI 365

Toast the pumpkin seeds over medium heat until golden, this will take about 10 minutes.

Note: to keep this salad 100% raw, leave the pumpkin seeds un-toasted.

Tip: keep back a little of the grapes and pumpkin seeds to scatter over the salad after you toss it with the dressing.

Healthy Broccoli Salad with Creamy Avocado Dressing | GI 365

Toss the salad and dressing together until thoroughly combined. Scatter your reserved grapes and pumpkin seeds over the top and serve to appreciating guests. On that note, I was curious to see how this might go over with Tyler: I delivered a big bowlful, and when I came back a bit later he requested another bowl – success!

Healthy Broccoli Salad with Creamy Avocado Dressing | GI 365 Healthy Broccoli Salad with Creamy Avocado Dressing | GI 365

I find broccoli can be an overwhelming flavor at times, but not in this case. The carrots add body while the toasty pumpkin seeds add dimension. It’s all brought together with a creamy yet zesty dressing and the sweet crunchy grapes. The flavors are bright and refreshing yet comfortingly creamy at the same time.

5.0 from 1 reviews

Healthy Broccoli Salad with Creamy Avocado Dressing
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 pound broccoli (2 small heads)
  • ½ pound carrots, peeled
  • 1 pound red grapes, quartered
  • ½ cup pumpkin seeds, toasted
  • Dressing:
  • 2 avocados
  • ¼ cup fresh lemon juice
  • 2 Teaspoons sea salt
Instructions
  1. Peel the stems of the broccoli and break into small pieces. Place in a food processor fitted with a chopping blade and pulse until small pieces remain. Set aside in a big bowl.
  2. Fit the food processor with the grater attachment and grate the carrots. Set aside with the broccoli. Add the grapes and toasted pumpkin seeds and toss together.
  3. Rinse the bowl and place it back on the base with the chopping blade for the dressing. 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.
Notes
To make this recipe completely raw, leave the pumpkin seeds untoasted.

This recipe was first posted by GI 365 | Gourmet Innovations. All content is Copyright Protected – ©2013 – 2014 GI 365. All Rights Reserved. This content is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License

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14 Responses to “Healthy Broccoli Salad with Creamy Avocado Dressing”

  1. Wilene May 28, 2013 10:13 am #

    Can’t wait to try this. Must go buy avocado

  2. Trish May 28, 2013 4:50 pm #

    this looks great! I’m always looking for something to have in the heat of summer before the tomatoes start ripening – then they’re all I eat. also looks like something I can take to thanksgiving dinner that is healthy but doesn’t require heating up. Perfect!

  3. Marsha Greene May 29, 2013 1:34 pm #

    This looks great and I’ll have to try it but don’t think with all the grapes, my blood sugar wouldn’t do well with that. I’d never thought to do avacados with brocolli.

    • Kari May 29, 2013 1:52 pm #

      You could use apples which would be lower in sugar or just leave the fruit out altogether and use cucumbers for juicy crunch.

  4. mountain girl Heidi June 1, 2013 9:03 am #

    Also can’t wait to try this when I get home. Alexis would probably like it too.

  5. Caitriona June 13, 2013 7:44 pm #

    I loved this recipe! Great combination of flavors.

    • Kari June 13, 2013 7:57 pm #

      So glad to hear that you liked it. We liked it so much that I’m working on a version with Mexican flavors.

  6. Mischa June 17, 2013 1:09 pm #

    If the dressing was stored separately, could this be refrigerated overnight to use in my lunch the next day?

    • Kari June 17, 2013 1:41 pm #

      I think that would work – just be sure to place plastic wrap on the the surface of the dressing or a thin drizzle of olive oil to keep it from turning brown. I’ve had leftovers of the salad the next day and it kept pretty well even with the dressing mixed in, although the pumpkin seeds aren’t crunchy if they sit.

      • Mischa June 17, 2013 2:00 pm #

        Awesome, thanks for your reply! Looking forward to trying it.

  7. Michelle September 14, 2013 4:12 pm #

    Wow! I am eating this as I type. It’s amazing! I’m on day 11 of juicing. While it’s not a juice fast, I’ve cut out all processed foods, sugars, bad fats, meats, etc. Only fresh fruits, vegetables, healthy fats and some nut milks. I cut out dairy (except grass fed organic butter, and occasional organic creamer), and all sodas and store-bought fruit juices years ago. It’s amazing how it changes your taste and perception of natural, living foods. Someone who eats a lot of junk might not appreciate this, but it’s wonderful. Thanks for the recipe. BTW is it just me, or do the toasted pumpkin seeds have slight aftertaste of bacon in this combination? :-}

    • Kari September 15, 2013 9:01 am #

      I think you’re totally right – toasted pumpkin seeds always have a hint of smokiness. Glad to hear you’re enjoying the recipe!

  8. Conchita Mulder April 7, 2014 7:20 am #

    Hi,

    I’ve made this recipe a few times now and I must say: It’s so very very nice :D thanx for sharing.

    • Kari April 7, 2014 10:33 am #

      I’m so glad you liked it, I love hearing feedback about the recipes!

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