Broccoli salad is a summer picnic classic and one that I love enough to save from the depths of GM mayonnaise. I love to change the ingredients up for both flavor and nutritional benefits and this recipe is no different. I developed this recipe for a DF cooking class I hosted as part of the Superfoods with Sarah series with the amazing Catherine Burns (Nutritional Therapist) at International Imports. It went down a real treat and everyone loved how indulgent it tasted whilst still being so wholesome and clean.

In the recipe I use avocado to create a sweet and tangy dressing that is so very moreish and delicious. I do promise it will absolutely trump any previous mayonnaise slathered broccoli salad of your past.

Give this one a try to rebound from Easter Weekend treats!


Broccoli Salad with Green Goddess Dressing



Green Goddess Dressing
1 garlic clove, minced
1 C. avocado
7-8 Tbsp. water
5 Tbsp. raw apple cider vinegar
3-4 Tbsp. fresh lemon juice, to taste
¼ C. extra virgin olive oil
1 tsp. sea salt, or to taste
1 tbsp. maple syrup (optional but good)
1.    To a blender, add in the water, olive oil, avocado, and garlic. Process until smooth. Now add in the lemon juice, maple syrup and apple cider vinegar slowly stopping to taste it every little bit. It should be sweet and also tangy!  Be cautious with the lemon juice and ACV as they have a tang so amount is to your liking.


Broccoli salad
4 C. broccoli, chopped into small florets (raw, or lightly steamed).
¼ C. dried cranberries, raisins or cherries
1/4 red onion, sliced finely
½ C. sunflower seeds
¼ C.  Packed fresh parsley, chopped

¼ cup. Green goddess dressing
2 pieces of organic English cut or Canadian cut bacon (about ½ – 1 rasher of bacon per person), baked
For a vegetarian version, add ¼ cup lightly toasted pine nuts.




1.    In a large bowl, add broccoli and green goddess dressing. Toss to coat.
2.    Add raisins, red onion, sunflower seeds and parsley and then toss lightly.
3.    Serve with bacon or pine nut garnish on top.


1.If you are sensitive to raw broccoli I would recommend roasting and tossing with some fresh greens with the same salad and toppings. Or skip the broccoli all together (as unfortunate as that is!) for other vegetables. Just don’t skip the dressing!! 
2. This is a delicious light lunch or dinner. For a more substantial meal, this pairs nicely with fresh fish, organic chicken or a simple lemon zest quinoa for vegans.