Broccoli Salad with Creamy Avocado Dressing

I love that this salad uses the broccoli florets as well as the stalks. The avocado makes such a creamy base for the dressing, and all the add-ins enhance the flavor. Serves 4-6.

Recipe

1 c. water
1-1/4 tsp. salt, divided
1/4 tsp. black pepper
1-1/2 lbs. broccoli, florets cut into 1-inch pieces, stalks peeled, halved lengthwise and sliced 1/4-inch thick
1 avocado, halved, pitted and cut into 1/2-inch pieces
2 T. olive oil
1 tsp. grated lemon zest + 3 T. juice
1 garlic clove, minced
1/2 c. dried cranberries
1/2 c. sliced almonds, toasted
1 shallot, sliced thin
1 T. fresh tarragon, minced

Bring water and 1/2 tsp. salt to boil in a large saucepan over high heat. Add broccoli stalks, then place florets on top of stalks so they sit just above the water. Cover and cook until broccoli is bright green and crisp-tender, about 3 minutes.

Meanwhile, fill a large bowl halfway with ice and water. Drain broccoli well, transfer to ice water and let sit until just cool, about 2 minutes. Transfer broccoli to a plate with a triple layer of paper towels and dry well. Dry bowl and set aside.

Process the avocado, oil, lemon zest and juice, garlic, remaining 3/4 tsp. salt and pepper in a food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Season with salt and pepper to taste.

In the now empty large bowl combine the broccoli, dressing, cranberries, almonds, shallot and tarragon and mix until evenly coated. Season with salt and pepper to taste.