Broccoli Salad with Avocado Dressing | America's Test Kitchen

Ingredients

• 1¼ teaspoons table salt , divided
• 1½ pounds broccoli , florets cut into 1-inch pieces, stalks peeled, halved lengthwise, and sliced ¼ inch thick
• 1 ripe avocado , halved, pitted, and cut into ½-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon grated lemon zest plus 3 tablespoons juice
• 1 garlic clove , minced
• ¼ teaspoon pepper
• ½ cup dried cranberries
• ½ cup sliced almonds , toasted
• 1 shallot , sliced thin
• 1 tablespoon minced fresh tarragon