Daily Recipe: Broccoli & Avocado Salad
We’re feeling green today. What that means exactly, we’re not sure. All we know is that it’s beautiful, it’s Friday and we have some delicious vegetables to offer. Word on the street is that greens are good for you, so we’re all about the dishes that are made almost entirely of the stuff. This salad calls for broccoli and avocado, a fantastic pair if we do say so ourselves.
The recipe comes from The First Mess, which is one of our favorite food blogs. It’s a resource you can turn to again and again, with each recipe satisfying your hunger and health quota for the day. If you have yet to check out her page, visit and be inspired. She writes about things she loves: cooking with natural foods, eating seasonally and sharing wholesome meals with the people in her life. She has a lot of experience with food and the culinary world, and you can tell. Her posts are informative, beautiful and every single recipe we’ve made from her collection has been delicious.
We’ve made a few adjustments to the recipe based on what we have available in the store. Either way you make it, you’ll be a happy camper.
Broccoli & Avocado Salad
From: The First Mess
- 1 ripe avocado, pitted and peeled
- Juice of 1 orange
- Juice of 2 limes
- 2 Tbsp apple cider vinegar
- 1 Tbsp agave nectar
- 1 cup lightly packed basil leaves
- Salt and pepper
- 3 Tbsp canola oil
- 1 bunch broccoli, large stems removed
- 1/2 cup wild rice, soaked, sprouted and drained
- 1/2 cup raisins
- 1/2 cup sunflower seeds
- Salt and pepper
Make the dressing: Combine all of the dressing ingredients except for the basil and oil in a blender. Blend on medium-high speed until a smooth and creamy mixture is achieved. You may have to stop the motor and push the avocado down a couple of times. Add the basil leaves and oil to the blender pitcher. Put the lid on and slowly bring the speed up to medium-high. Once you have a creamy consistency similar to mayonnaise, you’re set. It should taste sweet, tangy and rich. Adjust seasoning to your liking and set aside.
Chop the broccoli into very small florets. They shouldn’t be bigger than the end of your thumb (see photo above). Place florets into a large bowl with the sprouted rice, raisins and sunflower seeds. Pour about 3/4 of the dressing over the broccoli mixture. Give the salad a good seasoning with salt and pepper and toss to combine. Place salad into your serving bowl of choice.