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Green Salad with Charred Broccoli and Avocado

Green Salad with Charred Broccoli and Avocado

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
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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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