Broccoli and Cauliflower Salad with Avocado Dressing
Broccoli and cauliflower salad with avocado dressing makes a wonderful nutritious side dish for any meal, potluck or family gatherings. Great textures and fresh flavors.
There’s no shortage of textures in this veggie slaw. You get crunch from the apples, broccoli, cauliflower and nuts. And creaminess from the avocado dressing.
This broccoli cauliflower salad recipe is a nice change from a regular green salad and makes a perfect side dish for lunch, brunch or dinner. No cooking, heating or reheating. It has no bacon and no mayo, but as always, there are lots of variations and substitutions you can use.
What you can expect
The avocado dressing is herby, garlicky, lemony and creamy smooth. Check out more ways to use it in FAQs below.
Bottom line: This easy recipe with simple ingredients is quick, tasty, and loaded with veggies and fruit. Bonus: vegan, gluten free, dairy free.
Ingredients – tailored to your taste
Salad variations
Experiment with different flavors and textures of the salad to suit your tastes and what you have in your pantry or fridge. A few suggestions…
- skip the cauliflower
- for even more texture, add jicama slivers, chopped water chestnuts or crunchy sunflower seeds.
- use purple grapes (cut in half) instead of apples (you can skip the maple syrup with this option)
- add cranberries or finely chopped red onion
- add crispy bacon pieces
- garnish with chopped red pepper for color
Dressing variations
- Herbs: Use any combination you like – basil, parsley, cilantro, tarragon, dill, mint. If you don’t have fresh herbs – or not enough – substitute with dried herbs with a 3:1 ratio (1/2 cup fresh herbs = 2 tablespoons dried; 1 Tablespoon fresh = 1 teaspoon dried).
- Flavors: For Mexican flavors, try a pinch of cumin and lime (instead of lemon). For more tang, add a couple of tablespoons of sour cream or Greek yogurt. Add some heat with red pepper flakes.
Step by step instructions
Tips
- Take the extra few minutes to blanch the raw veggies, particularly raw broccoli. It’s worth it. Blanching for 1-2 minutes in boiling salted water or the microwave, then running it under cold water will cook the veggies just enough to remove the slight bitterness while locking in vibrant color and a pleasant texture. The veggies will still have a bite.
- Add the dressing close to serving time.
Shortcuts
- Buy pre-chopped fresh broccoli and/or cauliflower sold in a bag. Give them an extra chop to make the pieces smaller.
- Instead of the avocado dressing, use a good store-bought dressing such as lemon poppy seed, raspberry vinaigrette, honey-mustard, creamy avocado or a homemade dressing you have on hand.
What to serve with cauliflower broccoli salad
For brunch or lunch: Serve it with sous vide poached eggs over English muffins, lox and Montreal bagels or a savory vegetable strudel.
For dinner: Serve this easy salad as a great side dish for a roast turkey breast with pear chutney, sous vide pork roast, balsamic glazed chicken or prime rib. Actually, it goes with most main courses.
Make Ahead
I prefer to make this salad fresh the same day as the dressing gets absorbed by the fruit and veggies, making it a bit drier. But leftovers can be stored in an airtight container for a day or two without turning brown. Do not freeze.
Recipe FAQs
Check the color and softness. Ripe avocadoes are typically brown or almost black. They should yield to gentle pressure when squeezed. Bright green avocados are not ripe. If there is a nubby stem on the avocado, it will easily break off if it’s ripe – and show a greenish or yellowish color under the stem. Check out the best way to keep a cut avocado fresh (without turning gross).
Leave the avocados on the counter at room temperature for 3-5 days. To speed up the ripening process, place them in a paper bag. Do not put whole avocados in the fridge as they won’t ripen.
Use an avocado dressing as a dip (use less water for thicker consistency), to drizzle on tacos, fish, chicken or a potato skillet breakfast, as a dressing for a potato salad, slaw or pasta salad, or as a condiment for wraps.
More salad recipes
Or check out our full list of salad recipes.
Broccoli and Cauliflower Salad with Avocado Dressing
Ingredients
- 1 pound broccoli and cauliflower combined (to make 4 cups chopped)
- 2 apples (no need to peel)
- 1/2 cup chopped toasted almonds, pecans or walnuts
- Garnish (optional); 3 tablespoons finely chopped red pepper
Avocado Dressing
- 1 ripe avocado, peeled with pit discarded
- 1/2 cup fresh herbs, Note 1
- 1 green onion (or 2 small thin ones)
- 1 tablespoon maple syrup, or more to taste (or honey)
- 1/2 tablespoon balsamic vinegar
- 1/2 lemon (lemon juice and zest) (or 2 tablespoons apple cider vinegar)
- 1 teaspoon minced or grated garlic (1 garlic clove)
- 1/2 teaspoon salt (or more to taste)
- 1/4 teaspoon pepper
- 3 tablespoons water (or more to get consistency you like)
Instructions
- BLANCH BROCCOLI (optional but recommended): Rinse broccoli florets or head of broccoli under water, place on microwavable plate or separate bowl. Cover with plastic wrap or plate. Microwave for 2 minutes to blanch it. Then hold under cold water to stop cooking process and lock in vibrant color. You can blanch cauliflower florets at the same time if you like.
- CHOP VEGETABLES: Cut broccoli, cauliflower and apples into small bite-size pieces and place in large mixing bowl. Add any optional add-ins you like, Note 2. Set aside.
- MAKE THE AVOCADO DRESSING: Place all dressing ingredients into a blender or processor. You can also use an immersion blender. Process until smooth and creamy, about 1 minute. Taste and adjust, adding more lemon, salt, maple syrup etc. if needed. Stir in as much water as you need to get the consistency you like e.g. 2-3 tablespoons. Note 3 for variations and substitutes.
- COMBINE TO MAKE SALAD: Add most of dressing to fresh veggies and apples and mix to combine well. Add rest of dressing if needed. Spoon into a serving bowl and add toasted nuts and other garnish as you like. Serve immediately.
Recipe Notes
- Herbs options: Use any combination you like – basil, parsley, cilantro, tarragon, dill, mint. If you don’t have fresh herbs (or not enough), substitute with dried herbs (1/2 cup fresh herbs = 2 tablespoons dried or 1 Tablespoon fresh = 1 teaspoon dried).
- Variations and add-ins for salad:
- add crispy bacon pieces
- garnish with chopped red pepper for color
- skip the cauliflower
- for more texture, add jicama slivers, chopped water chestnuts or crunchy sunflower seeds.
- use purple grapes (cut in half) instead of apples
- add cranberries or finely chopped red onion
- Variations for avocado dressing
- Flavors: For Mexican flavors, try a dash of cumin and lime (instead of lemon). For more tang, add a couple of tablespoons of sour cream or Greek yogurt. Add some heat with red pepper flakes.
- Substitutes: Instead of lemon, use apple cider vinegar, red wine vinegar or white wine vinegar.
- Make Ahead: I prefer this salad fresh the same day as the dressing gets absorbed by the fruit and veggies, making it a bit drier. But it can be stored in an airtight container for a day or two without turning brown.
This is my top favorite salad, ever!!! Thank you so much for creating this delicious delight!
I used the Dash mandolin slicer to shred the raw veggies and apples. I substituted more lemon juice for the vinegar (since vinegar pulls calcium from the bones to neutralize it, and weakens the bones). Added more maple syrup to my taste. I didn’t have fresh herbs on hand so used 1 t. dried dill. This salad rocks! I will be following your other creations in hopes to find more vegan recipes.
Thanks so much for leaving a detailed comment with your tweaks, Nan. So glad you liked the recipe!
What a delicious recipe! Didn’t change a thing!!!!
Thanks very much! Glad you liked it Fran.