Name: Broccoli Salad with Almonds and Cranberries
Total time: 40 min
Ingredients: 1 1/2 pounds broccoli , florets cut into 1-inch pieces, stalks peeled, halved lengthwise, and sliced ¼ inch thick; 1 avocado , halved, pitted, and cut into ½-inch pieces; 2 tablespoons cold-pressed extra-virgin olive oil; 1 teaspoon grated lemon zest plus 3 tablespoons juice; 1 garlic clove , minced; Salt and pepper; 1/2 cup dried cranberries; 1/2 cup sliced almonds , toasted; 1 shallot , sliced thin; 1 tablespoon minced fresh tarragon

Why This Recipe Works

A backyard barbecue favorite, broccoli salad should be a nutritious alternative to potato salad, thanks to its combination of crisp broccoli, dried fruit, and nuts. The problem lies in a heavy hand with mayonnaise (and often sugar), yielding a dressing that overwhelms everything else. We found a more nutritious option in creamy, heart-healthy avocado. Whizzed with lemon juice and zest, a little olive oil, and aromatic garlic, it produced a smooth dressing that let the broccoli shine. Most recipes use raw broccoli, but we got better texture and flavor by quickly steaming and then shocking it in ice water to lock in color and nutrients. Steaming also allowed us to cook the tougher broccoli stalks, leaving nothing to waste. By placing the chopped stalks in a little boiling water and perching the florets atop to steam, we ensured that both became tender at the same time. Drying the broccoli in a salad spinner helped to avoid a watery salad. To finish, we added toasted almonds for crunch and dried cranberries for brightness. A sprinkle of fresh tarragon brought everything together.

Before You Begin

Be sure to set up the ice water bath before cooking the broccoli stems and florets, as plunging them in the cold water immediately after cooking retains their bright green color and ensures that they don't overcook.

Instructions

Fill large bowl halfway with ice and water; set aside. Bring 1 inch water to rolling boil in medium saucepan over high heat. Place broccoli in steamer basket. Transfer basket to saucepan. Cover, reduce heat to medium-low, and cook until broccoli is bright green and crisp-tender, 4 to 6 minutes.

Drain well and transfer immediately to bowl with ice water to cool, about 10 minutes. Drain again, transfer to salad spinner, and spin dry.

Process avocado, oil, lemon zest and juice, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed; transfer to large serving bowl. Add broccoli, cranberries, almonds, shallot, and tarragon and toss to combine. Season with salt and pepper to taste. Serve.