I’m back! If you were following along on Instagram, you’re probably well aware of my Alaskan expedition. It was the most wonderful trip I’ve ever been on, and I’ll fill you guys in later this week when I’ve had a chance to sort through 2,000 photos.
But, I’m back, a few pounds heavier (I ate my weight in salmon) and ready to hop back into the kitchen. We’ve gotta party! And, what says party better than a broccoli salad? No? Cocktails? Maybe combine them both and then you’ll really have a party.
So, I’ve always stayed away from broccoli salad until this week. Raw broccoli freaks me out. Big time.
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Does raw broccoli give you the heebie jeebies too? Well, if it does, I’ve just solved your dilemma. And if it doesn’t, well then, props to you, but you should make this too. I bought a boat-load of broccoli and just blanched it for 60 seconds flat in some boiling water, and then dunked it right into an ice bath to make sure the broccoli keeps that bright green color for the salad. Then — wait for it — I nixed the mayo and used avocado instead. Go figure.
It worked like a charm. I threw in some bacon for good measure, and some cherry tomatoes, red onion, and golden raisins because that was the right thing to do. Then you just kinda toss it all together and call it a day. I even let it sit out for a few hours to “test” picnic conditions and it stood up perfectly. So, here ya go — a quick, easy and much healthier (minus the bacon) broccoli salad that totally needs to be on your menu.
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Broccoli Salad With Avocado & Bacon
For the broccoli:
5 cups broccoli florets
1 cup halved cherry tomatoes
1/2 cup chopped red onion
1/3 cup golden raisins
6 pieces cooked bacon, crumbled
For the avocado sauce:
Water as needed
Salt and pepper to taste
Prepare an ice bath for the broccoli.
Bring a large pot of water to boil. Once boiling, add the broccoli florets and cook for 60 seconds. Remove the broccoli from the hot water and dunk them immediately into the ice bath. Remove the broccoli from the ice bath and transfer it into a large bowl.
Add the cherry tomatoes, red onion, golden raisins, and cooked bacon and toss to combine.
In a blender or food processor, combine the avocado and lemon juice and pulse until smooth. If it's still chunky, add a few tablespoons of water to smooth it out. Season the avocado sauce with salt and pepper and then toss the broccoli salad in the avocado sauce. Taste and adjust salt and pepper as needed and serve.
The moment we found out Gaby Dalkin — author of the addictive food site, What's Gaby Cooking — is just as obsessed with avocados as we are, we were hooked. Now, she'll be sharing some of her mostly healthy, occasionally decadent, and always tasty recipes with us.