Broccoli and Avocado Salad – a delicious recipe with broccoli, Salt, avocados, lemon juice, skinless, mustard. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cut the broccoli tops into florets.
2
If the pieces are quite large, split at the bottom and cut in half.
3
Rinse and drain.
4
Reserve the coarse or tougher stems for other uses.
5
Drop the broccoli pieces into boiling salted water and leave for 1 minute.
6
Drain and let cool.
7
Cut the avocados in half.
8
Peel each half and remove the seeds.
9
Cut each half lengthwise into 8 strips.
10
Sprinkle with lemon juice to prevent discoloration.
11
Arrange and alternate pieces of broccoli and avocado on a plate.
12
Sprinkle the top with the chopped tomatoes.
13
Blend salt with the remaining ingredients in a mixing bowl and pour over the salad.
14
Serve immediately.
117
kcal
Calories
11
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 bunch broccoli, Salt to taste, 2 ripe avocados, 1 tablespoon lemon juice, and more.
Yes, Broccoli and Avocado Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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