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Broccoli Edamame Crunch Salad with Avocado

Salads Recipes For Chefs

Broccoli Edamame Crunch Salad with Avocado


  • 1 EA Avocados From Mexico, diced
  • 1 EA Broccoli florets, 12 oz bag, cooked, chopped
  • 1/2 c Red onion, diced fine
  • 1 c Edamame, cooked, shelled
  • 1 c Cherry tomatoes, yellow, sliced in half
  • 1/3 c Sunflower seeds, roasted, unsalted
  • 1 T Cranberries, dried
  • Dressing
  • 1 EA Avocados From Mexico,
  • 1 T Dijon mustard
  • 2 T Apple cider vinegar
  • 1 T Maple syrup, pure
  • 2 EA Garlic clove, minced
  • 1/4 c Lemon juice
  • To taste, Salt and pepper


  1. Steam broccoli for 3 minutes. Drain and cool with ice while preparing the avocado dressing.
  2. Place all dressing ingredients into a food processor and process until smooth.
  3. Toss together the chopped broccoli, avocado, sunflower seeds, red onion, edamame, tomatoes, and cranberries in a large mixing bowl.
  4. Pour the dressing over the salad and toss until everything is coated. Serve immediately.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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