Summer Broccoli Salad with Avocado & Blueberries

A vibrant, refreshing salad bursting with crisp broccoli, creamy avocado, juicy blueberries, and a light honey-lemon dressing. Perfect for picnics, BBQs, meal prep, or as a healthy side dish for any summer gathering.

Preparation Time

Servings

6 servings

Ingredients

For the Salad

• 5 cups fresh broccoli florets, chopped into bite-sized pieces
• 1 large avocado, diced
• 1 cup fresh blueberries
• ⅓ cup red onion, finely diced
• ⅓ cup dried cranberries
• ⅓ cup pecans or sliced almonds, toasted
• ¼ cup sunflower seeds
• ¼ cup crumbled feta cheese (optional)

For the Honey Lemon Dressing

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions

Step 1: Prepare the Salad

1. Wash and thoroughly dry the broccoli and blueberries.
2. Chop broccoli into small bite-sized florets.
3. Dice the avocado just before mixing to keep it fresh.

Step 2: Make the Dressing

1. In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until smooth.

Step 3: Assemble

1. In a large mixing bowl, combine broccoli, blueberries, avocado, red onion, cranberries, nuts, sunflower seeds, and feta cheese.
2. Pour the dressing over the salad.
3. Toss gently until evenly coated.

Step 4: Chill & Serve

1. Refrigerate for 15 minutes to allow the flavors to blend.
2. Toss lightly before serving.

Tips for Success

✔ Use ripe but firm avocados for the best texture.
✔ Toast the nuts for extra crunch and flavor.
✔ Cut broccoli into small pieces for easier eating.
✔ Add avocado just before serving to prevent browning.

Serving Suggestions

• Grilled chicken
• BBQ ribs
• Turkey burgers
• Salmon
• Picnic sandwiches
• Wraps and paninis

Storage

Refrigerator

Store in an airtight container for up to 2 days.

Make Ahead Tip

Prepare everything except the avocado and dressing up to 24 hours ahead. Add both just before serving.

Nutrition (Per Serving)

Weight Watchers Points (Approximate)

WW Points: 5 per serving

FAQs

Can I use frozen broccoli?

Fresh broccoli is recommended for the best crunch and texture.

What can I substitute for blueberries?

Strawberries, raspberries, blackberries, grapes, or diced apples work beautifully.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I make it dairy-free?

Absolutely! Simply omit the feta cheese or use a dairy-free alternative.

How do I keep the avocado from browning?

Toss it with a little extra lemon juice before adding it to the salad.

Recipe Notes

• This colorful salad offers a delicious balance of sweet, tangy, crunchy, and creamy flavors.
• Broccoli provides fiber and vitamins, while avocado adds healthy fats and blueberries contribute natural sweetness.
• Perfect for summer cookouts, potlucks, and healthy meal prep.
• For a protein boost, add grilled chicken, chickpeas, or cooked quinoa.

Copy & Paste Ingredients

5 cups fresh broccoli florets, chopped
1 large avocado, diced
1 cup fresh blueberries
⅓ cup red onion, finely diced
⅓ cup dried cranberries
⅓ cup pecans or sliced almonds, toasted
¼ cup sunflower seeds
¼ cup crumbled feta cheese (optional)

Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp honey
1 tsp Dijon mustard
¼ tsp salt
¼ tsp black pepper

Serving Tip 🌞

For the freshest presentation, sprinkle a few extra blueberries, toasted pecans, and crumbled feta on top just before serving. This makes the salad look especially beautiful for summer gatherings and potlucks. 🥦🫐🥑