Broccoli Salad with Avocado Dressing

Anyone else feel blindsided by May-cember?  I always expect December to be hectic and busy but, the chaos of May seems to catch me off guard every year.   I love all of the festivities of May.  Sure, it takes the scheduling mastermind of an air traffic controller to navigate through all of the graduation parties, weddings, showers, bridal luncheons, baby showers and birthday invitations this month but, it's totally worth it.  🥳 😂

As if that wasn't already enough to fill up our May calendar, we celebrate four family birthdays this month - including my own. 😬  Throw in Mother's Day and my catering schedule and we're knee deep in May-cember. 😅 The first indication that I let myself get too busy this Spring was the day I looked through my calendar to find the first available day to meet friends for dinner and it was the end of JUNE!  🤣

Even thought it catches me off guard every year, I secretly love all the hustle and bustle of the Spring season.  Celebrating graduates, brides, parents, mothers and birthdays renews my soul.  Heck, I've made a career out of celebrating these special moments in life.  😂🍰  There's just something wonderful about being a part of these special events.  

​I consider myself a pro at coming up with the perfect dessert for every occasion but I struggle when it comes to putting together a savory party menu.   I tend to rely on my stand-bys when I cater brunches or lunches but I've been feeling like I want to incorporate some new items to my lunch menus.  That's exactly how this Broccoli Salad with Avocado Salad came to be.  It's a unique twist on a traditional broccoli salad and I think you're going to like it.  

Broccoli Salad with Avocado Dressing
1 1/4 teaspoons salt
1 1/2 pounds broccoli, florets cut into 1"pieces and stalks peeled and sliced thin
1 ripe avocado
2 Tablespoons olive oil
1 teaspoon lemon zest
3 Tablespoons lemon juice
1 garlic clove, minced
1/4 teaspoon pepper
1/2 cup dried cranberries
1/2 cup sliced almonds
1 shallot, sliced thin
1/2 teaspoon tarragon

Bring 1 c. water and 1/2 t. salt to a boil.

Add broccoli stalks to bottom of pot and florets on top - just above water line.

Cook 3 minutes.  Drain and transfer to ice bath.

Pat broccoli dry with paper towels.

Process avocado, oil, lemon zest and juice, garlic, pepper and 3/4 t. salt.

Toss broccoli with dressing. 

Toss in cranberries, almonds, shallot and tarragon.  Season with salt and pepper.

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