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Vegan broccoli salad

Broccoli Salad with Avocado and Pistachios

A delicious, vibrant broccoli salad with creamy avocado and crunchy, salty pistachios.
Servings 4
Author Cheating Vegan


For the dressing

  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons pistachio oil or high quality extra virgin olive oil

For the salad

  • 2 heads of broccoli about 10 cups, cut into large florets
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 large ripe avocado halved, peeled, and thinly sliced
  • 1/4 cup chopped shelled roasted salted pistachios


  1. Preheat the oven to 425ºF. To make the dressing, combine the lemon juice and pistachio or olive oil in a small jar and shake to blend.
  2. On a large baking sheet, toss the broccoli with the olive oil until well coated and season with salt and pepper. Roast until the broccoli is crisp-tender and just beginning to brown in spots, 20 to 25 minutes. Remove from the oven and let cool to room temperature.
  3. To assemble the salad, mound the broccoli in the middle of a serving dish. Arrange the avocado slices around the broccoli. Drizzle with the dressing and sprinkle with the pistachios.