Broccoli, high in fiber, vitamins A and C, and potassium, is also low in carbs, making it just right for keto eating. We love this versatile vegetable in stir-fries and in salads like this one, which pairs beautifully with chicken or meat. To heighten its flavor, we roasted thick-cut broccoli, using high heat and a preheated baking sheet to get a sweet char; because it’s only cooked on one side, the broccoli stays tender and bright green. We found that a mayonnaise-based dressing, which is often used for broccoli salads, overwhelmed the taste of the vegetable.
But we wanted to enhance the salad’s keto fat requirements so, inspired by the creamy, mild-flavored avocado in our salad, we tried blending some of it into our dressing. It worked, lending a delicate avocado flavor to the slight bitterness of the roasted broccoli. Aromatic garlic and white wine vinegar were counterpoints to the avocado’s sweetness. A topping of cherry tomatoes packed a tart punch, and though basil is an unusual herb to pair with broccoli, it added a fresh finish to the salad. We start with 1¼ pounds broccoli, which is trimmed to 1 pound after cutting off the tough outer part of the stalk and the base.
Jump to RecipeInstructions :
- Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli horizontally at juncture of crowns and stalks. Cut crowns into 4 wedges if 3 to 4 inches in diameter or 6 wedges if 4 to 5 inches in diameter. Trim tough outer peel from stalks, then cut into ½-inch-thick planks about 2 to 3 inches long.
- Toss broccoli with 3 tablespoons oil. Working quickly, lay broccoli in single layer, flat sides down, on preheated sheet. Roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Transfer broccoli to cutting board, let cool slightly, then cut into 1½-inch pieces.
- Process remaining 2 tablespoons oil, half of avocado, vinegar, garlic, salt, and pepper in food processor until smooth, scraping down sides of bowl as needed; transfer to large serving bowl. Add
broccoli, remaining avocado, tomatoes, and basil and toss to combine. Season with salt and pepper to taste. Serve.
Roasted Broccoli salad
Ingredients
- 1¼ pounds broccoli
- 5 tablespoons extra-virgin olive oil divided
- 2 avocados 1 pound, halved, pitted, and cut into ½-inch pieces
- 1 tablespoon white wine vinegar
- 1 garlic clove minced
- ½ teaspoon table salt
- ½ teaspoon pepper
- 4 ounces cherry tomatoes quartered
- ¼ cup chopped fresh basil
Instructions
- Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli horizontally at juncture of crowns and stalks. Cut crowns into 4 wedges if 3 to 4 inches in diameter or 6 wedges if 4 to 5 inches in diameter. Trim tough outer peel from stalks, then cut into ½-inch-thick planks about 2 to 3 inches long.
- Toss broccoli with 3 tablespoons oil. Working quickly, lay broccoli in single layer, flat sides down, on preheated sheet. Roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Transfer broccoli to cutting board, let cool slightly, then cut into 1½-inch pieces.
- Process remaining 2 tablespoons oil, half of avocado, vinegar, garlic, salt, and pepper in food processor until smooth, scraping down sides of bowl as needed; transfer to large serving bowl. Add
- broccoli, remaining avocado, tomatoes, and basil and toss to combine. Season with salt and pepper to taste. Serve.