Broccoli Salad with Avocado Dressing | America's Test Kitchen

Ingredients

• 3/4 teaspoon table salt, plus salt for blanching broccoli
• 1½ pounds broccoli
• 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