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Side Dish • American

Endless Summer Broccoli Salad with Avocado Dressing Recipe

Crunchy broccoli florets, sweet cranberries, savory sautéed shallots and sweet potatoes cloaked in creamy avocado dressing make - perfect for summer pot lucks.

4.5 from 143 votes
60 mins
Total Time
6
servings
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Endless Summer Broccoli Salad with Avocado Dressing

How to Make the Best Endless Summer Broccoli Salad with Avocado Dressing

This Endless Summer Broccoli Salad with Avocado Dressing is the perfect potluck side dish that’s bursting with summer flavors and textures. Unlike traditional mayo-heavy broccoli salads, this version features a silky avocado-based dressing that’s lighter, creamier, and packed with healthy fats.

The combination of crunchy broccoli florets, caramelized sweet potato, and golden sautéed shallots creates a wonderful balance of flavors and textures. The dried cranberries add a touch of sweetness, while the slivered almonds provide a satisfying crunch. The creamy avocado dressing ties everything together beautifully, complementing each component without overpowering them.

This salad is incredibly versatile—serve it warm, at room temperature, or chilled, making it perfect for any summer gathering. It also holds up well for meal prep, though it’s best to dress it just before serving to keep the avocado from browning.

Endless Summer Broccoli Salad with Avocado Dressing

Endless Summer Broccoli Salad with Avocado Dressing

Crunchy broccoli florets, sweet cranberries, savory sautéed shallots and sweet potatoes cloaked in creamy avocado dressing make - perfect for summer pot lucks.

4.5 from 143 votes
CourseSide Dish
CuisineAmerican
Keywordbroccoli salad, no mayo broccoli salad, no mayo salad, summer side dishes
Prep Time20 mins
Cook Time40 mins
Total Time60 mins
Servings6 servings
Calories378kcal
AuthorAlex Raeburn
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Ingredients

Creamy Avocado Dressing

Endless Summer Broccoli Salad

Instructions

Creamy Avocado Dressing

  1. Combine ripe avocados, granulated sugar, Greek yogurt, apple cider vinegar, and water in a blender or food processor.
  2. Blend until smooth and creamy. Set aside.

Endless Summer Broccoli Salad

  1. Heat butter and 1½ tablespoons olive oil in a large skillet over medium-high heat.
  2. Add shallots and sauté for 3-4 minutes until softened and golden. Remove and set aside.
  3. In the same skillet, add diced sweet potato with remaining 1½ tablespoons olive oil. Cook for 8-10 minutes, stirring occasionally, until tender and lightly caramelized.
  4. In a large bowl, combine broccoli florets, roasted sweet potato, sautéed shallots, dried cranberries, and slivered almonds.
  5. Pour the avocado dressing over the salad and toss until all ingredients are well coated.
  6. Serve immediately or refrigerate until ready to serve.

Notes

  • This salad is best served fresh but can be made up to 4 hours ahead. If making ahead, dress just before serving to prevent the avocado from browning.
  • For extra crunch, toast the almonds in a dry skillet over medium heat for 2-3 minutes before adding to the salad.
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