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WW Recipe of the Day: Easy Broccoli Avocado Salad
This simple salad of lightly cooked broccoli and avocado tossed with a a simple vinaigrette makes for an easy healthy vegetarian lunch or satisfying side dish alongside grilled or roasted chicken or fish.
The contrasting textures of crunchy broccoli and creamy, soft avocado are a winning combination.
The easy broccoli recipe originates from my home in Provence, France. Avocados there come from as far away as Madagascar and Israel. We’re luckier here in the states with both west and east coasts boasting great avocados that are shipped everywhere in the country.
Broccoli is relatively new to French markets. We were shocked and delighted to see it showing up in the produce stalls, marketplaces and supermarkets and quickly developed this recipe which uses the classical French vinaigrette to highlight the strong broccoli and delicate avocado flavors.
How Many Calories and WW Points in Broccoli Avocado Salad?
According to my calculations each serving has just 121 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
Recipe Notes
Back when it was first making its appearance in France, I had to teach a local at the local Tuesday market how to peel the outside stems of the broccoli and steam it until bright green and slightly crunchy.
Of course, prepared broccoli flowerets in plastic bags are ubiquitous everywhere in the USA. They are usually just fine when really fresh; the plus side of buying full crowns or broccoli heads though are those tasty, filled with nutrition stems. They can be cut on the diagonal, straight or chopped up and add a wonderful additional texture. The process is so easy!
Give it a try if you’ve only used the flowerets in the past.
My favorite way to cook broccoli is to steam it in the microwave for 3 to 6 minutes.
Herbs de Provence (affiliate link) is a seasoning blend featuring many of the herbs that grow most abundantly in southern France and that correspondingly get used in a lot of the cooking from that region. The blends are typically made from dried herbs and are meant to be an easy short-cut for seasoning dishes.
Which herbs get used and their exact ratio depends on the recipe and the cook, but the most basic blends include savory, rosemary, marjoram, and thyme.
Though less traditional, lavender buds are sometimes added, as are fennel seeds, sage, tarragon, and even orange zest. These days the spice section of most well stocked grocery stores sell Herbs de Provence (affiliate link).
If you don’t have Herbs de Provence, substitute Italian Seasoning blend.
Additions and Variations
Crunchier?
Add chopped almonds, raw, roasted or smoked for extra crunch.
Spicier?
Add dried red pepper flakes or chopped fresh jalapeno chiles.
Zestier?
Add more lemon juice, mustard, chopped olives, capers or roasted red peppers.
Heartier?
Add chopped cooked chicken, turkey, salmon or tuna.
Serving Suggestions
- Serve on it’s own with Crusty Bread for a light Vegetarian lunch.
- Serve alongside roasted or grilled chicken, fish or steak.
- Turn this salad into a meal in a bowl by adding a cooked grain such as rice, quinoa, or pasta
If you liked this broccoli avocado salad, be sure to check out my other WW friendly recipes including broccoli salad with grapes, broccoli cheese muffins, sheet pan roasted shrimp and broccoli and slow cooker roasted broccoli
If you’ve made this Broccoli Salad with Avocado, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Broccoli Avocado Salad Recipe
Equipment
Ingredients
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 tablespoons olive oil
- 2 teaspoons Herbs de Provence
- 1 tablespoon chopped Italian parsley
- 1 large avocado, cubed
- 4 cups broccoli, lightly cooked
- Salt and freshly ground black pepper
Instructions
- In a large bowl, whisk together lemon juice, mustard, olive oil and Herbs de Provence.
- Add the avocado and broccoli and stir gently to thoroughly mix. Taste and season with salt and pepper.
- Serve immediately or store in the refrigerator for up to 24 hours. Serve this at room temperature.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 3 PointsPlus (Old plan) My preferred way to cook broccoli is to steam it in the microwave for 3 to 5 minutes. Herbs de Provence is a seasoning blend featuring many of the herbs that grow most abundantly in southern France. These days the spice section of most well stocked grocery stores sell Herbs de Provence.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is now a new favourite recipe of mine. very delicious.
Delicious and healthy. I like the options for making it more or less spicy etc. and serving suggestions
Thanks Anne. I appreciate you taking the time to let us know!