Avocado Broccoli Salad (Low-carb, Dairy-free, THM: S, Keto, Paleo)

This broccoli salad is one of my favorite summer sides and it's bursting with bright summer flavors! This recipe is great for summer parties, potlucks, and picnics. I've heard nothing but good things when I serve this. It's a dish that people will get seconds and thirds of! It also makes an awesome addition to a small family barbecue.

A sweet, flavorful avocado sauce makes this broccoli salad so creamy and satisfying. I usually serve the broccoli salad fresh, but it's also great after sitting in the fridge for a few hours. The broccoli will soften and the flavors of the salad will "marry."

I used fresh tomatoes in this recipe, but I want to try adding diced sun-dried tomatoes instead for a chewy, salty bite! How amazing does sun-dried tomato avocado broccoli salad sound? Mmm...

I have linked some of the ingredients that I own down below. These products are tried and true and and the best quality and value that I have found.

Avocado Broccoli Salad

Makes 6-8 servings.

Ingredients:

2 avocados

2 TBSP dijon mustard

2 TBSP lemon juice

3-4 TBSP nutritional yeast

1 tsp mineral salt

1/8 tsp black pepper

2 doonks stevia (a doonk is 1/32 tsp)

4 cups broccoli florets, chopped into thumbnail-sized pieces.

1/2 red onion, diced

1 cup cherry tomatoes, quartered

1/4 cup sunflower seeds

Everything But Bagel seasoning (optional)

Directions:

Blend the avocados, mustard, lemon juice, nutritional yeast, salt, pepper, and stevia in the food proccessor.
Combine the broccoli, onion, and tomatoes in a large serving bowl. Pour in the avocado sauce. Stir to coat the veggies with the avocado sauce.
Sprinkle the sunflower seeds and the optional seasoning onto the broccoli salad. Serve or refridgerate and enjoy later.

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