Green Salad with Charred Broccoli and Avocado
I love a good green salad, it always feels like putting pride on the plate. The star here is broccoli, first blanched, then roasted at high heat until it’s charred and deeply flavorful, the kind of broccoli you can’t stop eating.
Charred broccoli, creamy avocado, dried cranberries, and pecans come together with a bright lemon vinaigrette. It’s substantial enough to be a full meal on its own.
Why You’ll Love This Recipe:
- Charred broccoli with deep, roasted flavor
- Substantial enough to be a full meal on its own
- Naturally vegan and gluten-free
- The bright lemon vinaigrette makes more than you need, so there’s extra to keep on hand
Key Ingredients & Substitutions:
- Broccoli – blanched briefly, then roasted at high heat, this two-step process is what gives it a real char without turning mushy. Fresh is best, but frozen works when broccoli’s out of season.
- Pecans – swap in walnuts, almonds, or any nut you like.
- Maple syrup, silan, or honey – any of the three work in the dressing, just keep in mind honey isn’t vegan if that matters to you.
Pro Tips for Success:
- Spread the broccoli in a single layer with space between the florets, overcrowding the pan traps steam and keeps it from charring properly.
- Stir the broccoli at least once during roasting so all sides char evenly.
- Add the avocado just before serving, and toss it gently, the acid in the dressing helps slow browning, but it still softens if it sits too long.
- The dressing makes more than you need for one salad, only use half, and save the rest in the fridge for up to two weeks.
Serving Suggestions
- Serve as a light lunch on its own
- Great as a side with a protein of your choice
- Top with extra pecans for crunch
FAQ
- Can I use frozen broccoli? Yes, though fresh is best. Frozen works well when broccoli’s out of season.
- How long does the extra dressing keep? Up to two weeks in the fridge.
- Can I cook the broccoli in the microwave instead? Yes, toss the broccoli in the oil-lemon-garlic mixture first, place in a microwave-safe bowl with 2-3 tbsp water, cover, and microwave for 2 minutes before transferring to the oven to finish roasting.
Looking for more tasty recipes?
- Wheat Berry Salad with Roasted Tomatoes and Peppers
- Kale Salad with Roasted Sweet Potato, Spiced Chickpeas and Yogurt Dressing
- Glass Noodle Salad with Peanut Butter Sauce
- Lentils and Roasted Beets Salad
Green Salad with Charred Broccoli and Avocado
Ingredients:
For the broccoli:
- 1 medium head broccoli (about 9 oz/250g, 4 cups) rinsed and cut into bite-sized florets
- Zest of 1 lemon
- Juice of ½ lemon
- 2 tbsp olive oil
- 2 garlic cloves crushed
- A good pinch of salt and freshly ground black pepper
For the rest of the salad:
- 9 oz (250g) mixed greens
- 1 avocado diced
- ¼ cup dried cranberries
- ½ cup pecans coarsely chopped
For the vinaigrette (makes extra):
- ½ cup olive oil
- ¼ cup lemon juice (or wine vinegar, see Notes)
- 1 tsp mustard
- 2 tsp maple syrup, silan, or honey (honey isn't vegan, if that matters to you)
- 1 garlic clove crushed
- Pinch of salt and freshly ground black pepper
Instructions:
- Prep the oven: Preheat to 400°F (200°C) and line a baking sheet with parchment paper.
- Blanch the broccoli: Bring a pot of water with a pinch of salt to a boil. Add the broccoli florets, bring back to a boil, and cook for 2-3 minutes only. Drain and pat dry.
- Char the broccoli: In a medium bowl, mix the lemon juice, lemon zest, 2 tbsp olive oil, garlic, salt, and pepper. Add the blanched broccoli and toss until well coated. Spread in a single layer with space between the florets, this keeps it from steaming instead of charring. Roast for about 20 minutes, stirring at least once so it chars evenly.
- Make the vinaigrette: In a jar with a lid, combine all the vinaigrette ingredients. Seal and shake until well combined.
- Assemble: In a large bowl, combine the mixed greens, charred broccoli, avocado, cranberries, and pecans. Pour half the vinaigrette over the salad and toss gently. Serve right away.
Notes:
- Fresh broccoli is best, but frozen works well when it’s out of season.
- Broccoli stems don’t need to be tossed, peel off the tough outer layer and slice into bite-sized rounds.
- Wine vinegar can be used instead of, or alongside, the lemon juice in the dressing.
- The vinaigrette recipe makes more than you need for one salad, a smaller batch doesn’t emulsify as well in a jar. Use half here, and keep the rest in the fridge for up to two weeks.
- To cook the broccoli in the microwave instead: toss it in the oil-lemon-garlic mixture, place in a microwave-safe bowl with 2-3 tbsp water, cover, and microwave for 2 minutes before finishing in the oven as directed.
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