Broccoli Salad with Almonds and Cranberries | America's Test Kitchen

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