Broccoli Salad With Creamy Avocado Dressing (From The Complete Plant Based Cookbook by America’s Test Kitchen)

One of my favorite salads to make during the summer is broccoli salad. I was very interested to try a different version of a broccoli salad as compared to the one I make over the summer with raw broccoli and a mayo based dressing.

I started by steaming the broccoli for just a few minutes before placing them in a bowl of ice water and draining the broccoli on paper towels. I processed avocado, oil, lemon juice, lemon zest, garlic, salt, and pepper together to create my dressing. Once the broccoli was cooled and drained, I tossed it together with the dressing. I added in sliced almonds, raisins, shallot, and fresh parsley.

I liked trying this broccoli salad, but I prefer the broccoli salad with the mayo based dressing. This salad had a lot of flavor, but the dressing was not as creamy as I would have liked it to be.

Taste: 8/10

Notes for Next time: I like the original broccoli salad better with a mayo based dressing.