Ingredients
Equipment
Method
- Wash the broccoli thoroughly. Trim off any tough ends from the stems, then peel the outer layer and dice the tender core into bite-sized pieces. Cut the broccoli florets into similar bite-sized pieces.1 medium head broccoli, florets separated and stems peeled and diced
- Bring a medium pot of salted water to a boil. Add the broccoli florets and diced stems and cook for 1-2 minutes, just until they turn bright green and are slightly tender-crisp. Immediately drain the broccoli and plunge it into a bowl of ice water (or run under very cold water) to stop the cooking process. Drain well. This step ensures the broccoli is perfectly tender and retains its vibrant color.1 medium head broccoli, florets separated and stems peeled and diced
- While the broccoli is cooling (or if you skipped blanching), wash and dice the cucumber into bite-sized pieces. Peel and dice the ripe avocado. Finely dice the red onion. If you prefer a milder onion flavor, you can soak the diced red onion in cold water for 10 minutes before draining.1 large cucumber, diced, 1 ripe avocado, diced, 1/4 cup red onion, finely diced
- In a large mixing bowl, combine the blanched and drained broccoli, diced cucumber, diced avocado, and finely diced red onion. Add the chopped fresh parsley.1 medium head broccoli, florets separated and stems peeled and diced, 1 large cucumber, diced, 1 ripe avocado, diced, 1/4 cup red onion, finely diced, 1/4 cup fresh parsley, chopped
- In a small bowl or jar, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, and garlic powder. Season generously with salt and freshly ground black pepper to taste. Whisk until the dressing is well combined and emulsified.2 tablespoons fresh lemon juice (from about 1/2 lemon), 2 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, to taste salt and freshly ground black pepper
- Pour the prepared dressing over the salad ingredients in the large bowl. Gently toss everything together until all the ingredients are evenly coated with the dressing. Be careful not to overmix, especially with the avocado, to prevent it from becoming mushy.
- Taste the salad and adjust the salt and pepper as needed. You might want an extra squeeze of lemon juice for more brightness.to taste salt and freshly ground black pepper, 2 tablespoons fresh lemon juice (from about 1/2 lemon)
- The fresh cucumber avocado broccoli salad healthy is best served immediately. However, it can also be chilled for about 15-30 minutes before serving to allow the flavors to meld.
Notes
Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 1-2 days. Not recommended for freezing.