Broccoli Salad with Avocado and Bacon

Rating:

Total Time:

Difficulty:

Easy

Broccoli Salad with Avocado and Bacon from What's Gaby Cooking

I’m back!! If you were following along on instagram you’re probably well aware of my Alaskan expedition. It was the most wonderful trip I’ve ever been on and I’ll fill you guys in later this week when I’ve had a chance to sort through 2000 photos. And I’ve got a fun little announcement at the end of this post 🙂

But I’m back, a few pounds heavier (I ate my weight in salmon) and ready to hop back into the kitchen. Good thing because 4th of July is basically here and we’ve gotta party!

And what says party better than a broccoli salad?

No? Cocktails? Maybe combine them both and then you’ll really have a party 🙂

Broccoli Salad with Avocado and Bacon

So I’ve always stayed away from broccoli salad until this week. Raw broccoli freaks me out. Big time. But with 4th of July in a few hours I figured I needed get on board with the broccoli salad party.

Does raw broccoli give you the heebie jeebies too? Well, if it does, I’ve just solved your dilemma. And if it doesn’t, well then, props to you, but you should make this too.

I bought a boat load of broccoli and just blanched it for 60 seconds flat in some boiling water and then dunked it right into an ice bath to make sure the broccoli keeps that bright green color for the salad. Then, wait for it, I nixed the mayo and use avocado instead. Go figure. It’s like I love avocado or something like that!!

It worked like a charm. I threw in some bacon for good measure, and some cherry tomatoes, red onion and golden raisins because that was the right thing to do.

Then you just kinda toss it all together and call it a day. I even let it sit out for a few hours to “test” 4th of July conditions and it stood up perfectly.

So here ya go… a quick, easy and much healthier (minus the bacon) broccoli salad that’s totally needing to be on your menu tomorrow.

Oh, and I’ve got a fun little announcement. You’ll be seeing a whole lot more of me here on WGC. Literally. We’ve been filming the What’s Gaby Cooking video series for the past few weeks and I’m so pumped that July is finally here and I can start sharing it! I’ll be putting up 1 video a week with a new recipe and easy video instructions on how to make it!

You’ll have to let me know what you think, what kind of recipes you want to see, and all that jazz! Can’t wait to hear what you think.

Broccoli Salad with Avocado and Bacon

Gaby Dalkin

Ingredients
  

For the broccoli

  • 5 cups broccoli florets
  • 1 cup halved cherry tomatoes
  • 1/2 cup chopped red onion
  • 1/3 cup golden raisins
  • 6 pieces cooked bacon crumbled

For the avocado sauce:

  • 1 avocado
  • 1 lemon
  • water as needed
  • salt and pepper to taste

Instructions
 

  • Prepare an ice bath for the broccoli.
  • Bring a large pot of water to boil. Once boiling, add the broccoli florets and cook for 60 seconds. Remove the broccoli from the hot water and dunk them immediately into the ice bath. Remove the broccoli from the ice bath and transfer it into a large bowl.
  • Add the cherry tomatoes, red onion, golden raisins and cooked bacon and toss to combine.
  • In a blender or food processor, combine the avocado and lemon juice and pulse until smooth. If it's still chunky, add a few tablespoons of water to smooth it out. Season the avocado sauce with salt and pepper and then toss the broccoli salad in the avocado sauce. Taste and adjust salt and pepper as needed and serve.

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22 comments

  1. Rachel @ Baked by Rachel

    The bacon totally makes this salad in my book. 😉 And I love new video content – can’t wait to see what you have coming up!

  2. Julie @ Table for Two

    Yum – love this salad!!! I can’t wait to see more videos 🙂 you’re a natural in front of the camera! I’m too scared! haha

  3. Marie @ Little Kitchie

    This salad is genius! I’ll take anything with bacon and avocado! And love the video – excited to see more!!

  4. Mary Clay @ Cooking with the King

    Looks beautiful! So glad to hear you had a great trip!

  5. Brandon @ Kitchen Konfidence

    Cooking videos, yaaaassss!!!! And welcome back from Alaska. I really enjoyed the photos. Looks like you had an amazing time 🙂

  6. Kevin @ Closet Cooking

    I am liking the healthy salad and I can’t wait for your videos!

  7. naomi

    LOVE this no-mayo version, totally summer safe. And the vids – whoo hoo, can’t wait!

  8. Sommer @ ASpicyPerspective

    Love broccoli salad! Great non-mayo version!

  9. Georgia @ The Comfort of Cooking

    Gaby, YES! You are going to rock this new video series! I can’t wait to see what you create for it. Love this broccoli salad too… and how you Gab-ified it with the avocado of course! Thanks for sharing & have a happy 4th!

  10. marla {family fresh cooking}

    Such a vibrant & great lookin salad!

  11. Monika

    Mmmmm. I am absolutely doing this for tomorrow. Love the videos!

  12. Pam Robinson

    I always blanch mine whenever I make it as raw broccili is just not nice, am going to try this too as I also love advocado. thanks for the recipe
    Pam

  13. Marian (Sweetopia)

    Yay! I’m looking forward to seeing your videos!!

  14. Kiran @ KiranTarun.com

    Broccoli, avocado and bacon. What’s not to love!

    You are so natural on video — can’t wait for the new video series, Gaby 🙂

  15. marijka

    I’m allergic to onion, so subbing finely chopped water chestnuts for extra crunch. Thanks for cool recipe — taking to picnic tomorrow!!

    • Gaby

      nice substitution!! that’s a great swap out 🙂

    • marijka

      Just wanted to let you know the salad was a HUGE hit at the party — and at home!! Good thing I made a double batch. 🙂 The water chestnuts worked great, and I have to say the leftovers tasted even better on the 2nd day right out of the fridge. Thanks for a keeper!

  16. Lisa | With Style and Grace

    these video series – so much fun!!

  17. marijka

    Just wanted to let you know the salad was a HUGE hit at the party – and at home! The water chestnuts worked great, and the 2nd day leftovers were even better right out of the fridge. Thanks for a keeper!