Healthy Broccoli Salad with Creamy Avocado Dressing

Healthy Broccoli Salad with Creamy Avocado Dressing | Get Inspired Everyday!

Healthy Broccoli Salad with Creamy Avocado Dressing | Get Inspired Everyday!

This is my interpretation of the classic broccoli salad – but there’s 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.

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, (we hope…) I’m craving salads of all kinds. The creamy dressing for this salad is so simple and delicious that it makes a great partner for other salads as well.

Healthy Broccoli Salad with Creamy Avocado Dressing | Get Inspired Everyday!Healthy Broccoli Salad with Creamy Avocado Dressing | Get Inspired Everyday!

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, or roughly chop the broccoli into bite sized pieces.

Healthy Broccoli Salad with Creamy Avocado Dressing | Get Inspired Everyday!

Budget Tip: 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.

Healthy Broccoli Salad with Creamy Avocado Dressing | Get Inspired Everyday!

Fit the food processor with the grater attachment and grate the carrots or you can use a box grater. I love using a food processor for this salad because it makes really quick work of the veggies. Quarter or halve your grapes into bite sized pieces, and add them to the salad mix. You can toast the pumpkin seeds in a pan over medium heat on the stove top, or place them in the oven at 300ºF for around 10 minutes or until lightly golden.

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 for a pretty garnish.

Healthy Broccoli Salad with Creamy Avocado Dressing | Get Inspired Everyday!

For the dressing, give the food processor bowl a quick rinse and place it back on the base fitted with the chopping blade for the dressing. Then place all the ingredients for the dressing into the food processor and process until mostly smooth.

Healthy Broccoli Salad with Creamy Avocado Dressing | Get Inspired Everyday!

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 salad would do with the ‘husband test’! I delivered a big bowlful, and when I came back a bit later he requested another bowl – definite success!

Healthy Broccoli Salad with Creamy Avocado Dressing | Get Inspired Everyday!

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.

Note: This post was published a few years back, but it’s been so popular I gave it an update with new photos and tips!

5.0 from 2 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 un-toasted.


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26 Comments on “Healthy Broccoli Salad with Creamy Avocado Dressing”

  1. Yummy! I used only half of the grapes and next time I will use little less salt.
    This recipe is a keeper. ☺

  2. Can I make this and use it for a baby shower . I would like to make it sat afternoon and have it for the shower at 1:00 on sun think it would hold up ok??

    1. I would keep the salad, pumpkin seeds, and the dressing separate until you’re ready to serve it because it’s never quite as good the second day. It’s always best to make the avocado dressing the same day you’re going to use it because avocados tend to go brown, but if you do make it the day before be sure to place it in an airtight container where the dressing fills up the whole container, (that way there’s no air space that can make the avocado turn brown). Let me know if you have anymore questions and I hope your baby shower goes well! 🙂

  3. Awesome recipe! Thanks a lot for sharing! 🙂

    Want to try it once I get a food processor. Do you mind sharing what food processor do you use? I am currently looking for one and really confused about so many choices. Thanks!

    1. I’m so glad you enjoyed it! I use the Cuisinart Elite 12-cup Food Processor, it has a smaller bowl that fits inside as well as discs for grating and slicing that are really nice to have, especially whenever you’re grating carrots. I’ll email you the link, I found mine at Costco but Bed Bath and Beyond has them as well.

  4. Hi; found your blog randomly and just wanted to say I liked this broccoli salad idea and will be using this recipe for my next ‘eating healthy’ cooking demo at work. Great job with the photos and fun combination of vegetables and ingredients.

  5. Made this salad this afternoon, and loved it! I am in the middle of a whole30 challenge, and this is totally plan approved. I linked to your recipe from my blog. Thanks for something new!

  6. Made this tonite cause I had all ingredients, except red grapes–used green. Also added edamame. My husband raved and said he could eat this every nite. Me too! Went in my fav book!!! Yummy!!! Thank you!

    1. I’m so glad you enjoyed it! We make this salad all the time, especially during the winter when broccoli is one of the only good looking items in the produce section! 🙂

  7. Hi,

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

  8. 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? :-}

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

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

    1. 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.

  10. 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.

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

  11. 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!

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