Ingredients:

  • 500g fresh broccoli, cut into bite-sized florets (approx. 2 large heads)
  • 30g red onion, very thinly sliced or minced (1/4 small onion)
  • 35g toasted sunflower seeds (1/4 cup)
  • 30g dried cranberries, fruit-juice sweetened (3 tbsp)
  • 200g ripe avocado, pitted and peeled (1 large)
  • 45ml fresh lemon juice (3 tbsp)
  • 30ml extra virgin olive oil (2 tbsp)
  • 1 clove garlic, finely grated or pressed
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 15ml water (1 tbsp, as needed for consistency)

Instructions:

  1. Mastering the Flash-Blanch: Bring a large pot of salted water to a rolling boil. Drop the broccoli florets into the water for exactly 3 minutes. Immediately drain and plunge the florets into an ice bath to stop the cooking process.
  2. Crafting the Silk-Smooth Dressing: In a food processor or high-speed blender, combine the ripe avocado, lemon juice, olive oil, grated garlic, salt, and pepper. Process until velvety. Add water one tablespoon at a time if necessary to reach a pourable consistency.
  3. Integrating the Flavors: Thoroughly pat the cooled broccoli dry. In a large mixing bowl, combine the broccoli, red onion, and dried cranberries. Pour the avocado dressing over the top and fold gently with a rubber spatula until every floret is evenly coated.