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Healthy Broccoli Salad with Creamy Avocado Dressing

7 INGREDIENTS • 6 STEPS • 20MINS

Healthy Broccoli Salad with Creamy Avocado Dressing

Recipe

4.4

16 ratings
Community Pick
Community Pick
This Healthy Broccoli Salad with Creamy Avocado Dressing has been a go-to for us for many years now and we never get tired of it! It’s made without mayo and instead has an avocado dressing that’s so tasty with fresh juicy grapes and toasty pumpkin seeds.
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This Healthy Broccoli Salad with Creamy Avocado Dressing has been a go-to for us for many years now and we never get tired of it! It’s made without mayo and instead has an avocado dressing that’s so tasty with fresh juicy grapes and toasty pumpkin seeds.
author_avatar
Get Inspired Everyday!
Hi, I'm Kari. I love to create mostly healthy recipes and occasionally a chocolatey indulgence. I hope you find something inspirational.
http://www.gi365.info

20MINS

Total Time

$1.81

Cost Per Serving

Ingredients

Servings
4
us / metric
Broccoli
455 g
Broccoli
2 small heads
Carrot
225 g
Carrots, peeled
Red Grape
455 g
Red Grapes, quartered
Roasted Pepitas
60 g
Roasted Pepitas
Dressing
Avocado
2
Avocados
Lemon
1 1/4
Lemons, juiced
1/4 cup juice per 4 servings
Sea Salt
2 tsp
Sea Salt

Nutrition Per Serving

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Calories
358
Fat
19.8 g
Protein
10.7 g
Carbs
44.2 g
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author_avatar
Get Inspired Everyday!
Hi, I'm Kari. I love to create mostly healthy recipes and occasionally a chocolatey indulgence. I hope you find something inspirational.
http://www.gi365.info

Author's Notes

To make this recipe completely raw, leave the pumpkin seeds un-toasted.

When grapes are really expensive, try using diced-up apples instead. They don’t keep as well as grapes, so be sure to add them right before serving.

Cooking Instructions

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step 1
Cut the Broccoli (455 g) crowns away from the stems, then peel the stems of the broccoli and cut them into small pieces.
step 1 Cut the Broccoli (455 g) crowns away from the stems, then peel the stems of the broccoli and cut them into small pieces.
step 2
Place the broccoli crowns and peeled stems in a food processor fitted with a chopping blade and pulse in 2 batches until small bite-sized pieces remain. Set aside in a big bowl.
step 2 Place the broccoli crowns and peeled stems in a food processor fitted with a chopping blade and pulse in 2 batches until small bite-sized pieces remain. Set aside in a big bowl.
step 3
Fit the food processor with the grater attachment and grate the Carrots (225 g). Set aside with the broccoli.
step 3 Fit the food processor with the grater attachment and grate the Carrots (225 g). Set aside with the broccoli.
step 4
Add the Red Grapes (455 g) and Roasted Pepitas (60 g) and toss together.
step 5
Rinse the bowl and place it back on the base with the chopping blade for the dressing. Peel the Avocados (2) and remove the pit. Place them in the food processor, add the juice from Lemons (1 1/4) and Sea Salt (2 tsp), and process until mostly smooth.
step 5 Rinse the bowl and place it back on the base with the chopping blade for the dressing. Peel the Avocados (2) and remove the pit. Place them in the food processor, add the juice from Lemons (1 1/4) and Sea Salt (2 tsp), and process until mostly smooth.
step 6
Toss the dressing with the salad and serve. Salad can be refrigerated for a few hours.
step 6 Toss the dressing with the salad and serve. Salad can be refrigerated for a few hours.
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