Broccoli Salad with Creamy Avocado Dressing

Broccoli Salad with Creamy Avocado Dressing

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  • 1 head broccoli (about 1 pound)
  • 1 ripe avocado – peeled, pitted and chopped
  • 2 tablespoons plain yogurt
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons sugar, or to taste
  • 1/2 teaspoon curry powder
  • Salt and pepper, to taste
  • 1 cup halved red grapes
  • 1/2 cup shredded carrots
  • 1/4 cup pumpkin seeds


Prepare broccoli: cut into florets; peel and slice the stem into 1/2-inch pieces. Bring a large pot of salted water to a boil. Cook broccoli until tender, about 4 minutes. Drain and run the cooked broccoli under cold water to cool. Set aside.

Combine avocado, yogurt, lemon juice, oil, sugar and curry powder in a blender or food processor. Puree until smooth, adding a little water, if needed, to blend. Season to taste with salt and pepper.

Combine broccoli, avocado dressing, grapes, carrots and pumpkin seeds in a large bowl; gently toss to coat.

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