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

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

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A healthy alternative to a backyard barbecue favorite.

Keywords

Side Dishes
Vegetables
Dairy-Free
Salads
Gluten Free
Vegetarian
Holiday
Vegan
Thanksgiving

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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