🥗 Summer Broccoli Salad with Avocado & Blueberries
📝 Description
This fresh, vibrant salad is a perfect summer combo of crunchy broccoli, creamy avocado, and sweet juicy blueberries. It’s light yet satisfying, with a beautiful balance of textures and flavors—crisp, creamy, sweet, and tangy. Finished with a zesty dressing, it’s ideal for picnics, BBQs, or a healthy everyday meal.
🥗 Ingredients
- 2 cups broccoli florets (small, bite-sized)
- 1 ripe avocado (cubed)
- ½ cup fresh blueberries
- ¼ red onion (thinly sliced)
- ¼ cup almonds or walnuts (chopped)
- 2 tablespoons sunflower seeds (optional)
- 2 tablespoons fresh parsley or mint (chopped)
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt & black pepper (to taste)
👩🍳 Instructions
- Prep broccoli
Use raw for crunch, or blanch for 1–2 minutes if you prefer it slightly tender. Cool completely. - Assemble base
In a large bowl, combine broccoli, blueberries, red onion, and nuts. - Add avocado & herbs
Gently fold in avocado cubes and fresh herbs. - Make dressing
Whisk olive oil, lemon juice, honey, mustard, salt, and pepper. - Toss gently
Pour dressing over salad and mix lightly to avoid mashing avocado. - Serve fresh
Best served immediately for maximum freshness and color.
❓ Q/A
Q: Can I use frozen blueberries?
Fresh is best, but thawed frozen blueberries can work—just drain well.
Q: How do I keep avocado from browning?
The lemon juice in the dressing helps slow oxidation.
Q: Can I add cheese?
Yes! Feta or goat cheese pairs beautifully.
Q: Is this salad meal-worthy?
Add grilled chicken, quinoa, or chickpeas to make it more filling.
Q: How long does it last?
Up to 1 day in the fridge, but best eaten fresh.