Ingredients

For the Salad

  • 2 cups broccoli florets (small, bite-sized)
  • 1 ripe avocado (cubed)
  • ½ cup fresh blueberries
  • ¼ red onion (thinly sliced)
  • ¼ cup toasted almonds or sunflower seeds
  • 2 tbsp dried cranberries (optional)

For the Dressing

  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey (or maple syrup)
  • 1 tsp Dijon mustard
  • Salt & black pepper (to taste)

👩‍🍳 Instructions

1. Prep the Broccoli

  • Wash and cut broccoli into small florets.
  • Optional: blanch for 1 minute in boiling water, then rinse in cold water for a softer texture.

2. Combine Ingredients

  • In a large bowl, add broccoli, blueberries, onion, nuts, and cranberries.

3. Make the Dressing

  • Whisk together olive oil, lemon juice, honey, mustard, salt, and pepper.

4. Assemble

  • Add avocado last.
  • Pour dressing over the salad and toss gently.

5. Serve

  • Serve immediately or chill for 15–20 minutes for enhanced flavor.

💡 Tips

  • Add feta cheese for a salty, creamy twist.
  • Swap almonds with walnuts or pecans.
  • For extra protein, add grilled chicken or chickpeas.

❓ Q&A

Q1: Can I eat broccoli raw?
Yes! It’s crunchy and very nutritious—just cut it small.

Q2: How do I keep avocado fresh?
Add it right before serving and toss with lemon juice.

Q3: Can I make it vegan?
It already is—just use maple syrup instead of honey.

Q4: How long does it last?
Best eaten fresh, but can stay in the fridge for 1 day.

Q5: Can I use frozen blueberries?
Fresh is better, but thawed frozen can work.