This Mexican Broccoli Salad is a fun change of pace from the classic and it’s made without mayo! It’s also gluten free, vegan, and paleo as well as the perfect side dish to so many grilling options. We love to pair this salad with my Chipotle Grilled Chicken for a simple meal full of fresh veggies and yummy flavor. And even though there’s lots of veggies in this recipe, the food processor helps to speed up the prep work so you can make this often.
2 heads broccoli, about 1 lb
1 1/2 cups cherry tomatoes
1/2 cup pumpkin seeds, toasted
2 avocados, peeled and pitted
1/4 cup lime juice, freshly squeezed
2 cloves garlic, minced
1/2–1 jalapeno, seeded and minced
1/2 cup cilantro, loosely packed
1 teaspoon cumin
1 teaspoon sea salt, to taste
Place all the ingredients for the dressing in a food processor fitted with the chopping blade and process until mostly smooth.
Add the dressing in your salad bowl, scraping the container as clean as possible.
Place the bowl and blade back on the base. Peel the stem of the broccoli and chop both heads of broccoli into pieces – about 3-4 inches.
Process the broccoli in the food processor until small pieces remain. Transfer the broccoli to the salad bowl with the dressing.
Cut the cucumber lengthwise into eighths and then crosswise into small pieces. Halve the cherry tomatoes and place them and the cucumber in the salad bowl.
Toss together with the toasted pumpkin seeds and serve immediately.
- Prep Time: 20 mins
- Category: Salad
- Method: Food Processor
- Cuisine: Mexican
Keywords: Broccoli Salad with Avocado, Southwest Broccoli Salad, Broccoli Jalapeno Salad