How to Make Broccoli Salad with Creamy Avocado Dressing


Test cook Becky Hays shows host Julia Collin Davison how to make a quick and easy Broccoli Salad.

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  1. I always look for avocados that are just barely, you-can-tell newly, squeezable and that also have ugly little mountain ranges running around them. To me, those little ridges indicate a fruit more apt to survive bird and branch. And (may I have to wear my backup glasses which I loathe for an entire month if I’m not telling the truth.. ugh, that just made my every opening cringe.. seriously) I have memory of only two avocados ever that met these two criteria and yet failed me back at the casa. And eat a boatload of avocados. No kidding; A typical lunch for me is an avocado and a bag of Tapatío Doritos, plus enough hot sauce to fill the pit’s pits, alongside an iced scarcely sweetened tumbler of Earl Grey. Don’t judge. But anyway: I have found that detectably new squeezability + ugly mountain ranges = a delicious ripe avocado, negligibly bruised if at all, quite nearly every time. Good luck all!

  2. OK – now I get a chance to talk about broccoli. Making these salads, everybody (for the most part) leaves on the stems to the florets) and that creates an uncomfortable chew in trying to chew up the florets but having a vegetable tree trunk in one's mouth. Cut the damned florets from the stalk, and have the stalk as a smaller edible portion – instead of trying to chew on a whole tree.

    Make the broccoli stalks julienned sticks or diagonally frenched – so that they are NOT CHUNKS in your mouth – and more easily eaten.

  3. Oh wow, I love avocado and broccoli. I bet that's going to be a magnificent salad. I am definitely going to try it this weekend. And I bet that those cranberries and that lemon juice just makes it so delicious. Thank you for sharing, that will be my Sunday vegetable this weekend.

  4. As a European chef, I enjoy watching many of your programmes, most particularly for me those dealing with equipment. I must therefore take issue with a glaring omission in your range of technical assessments, one that should deal with that nightmare in every kitchen in the world. A review of cling film dispensers is long overdue isn't it, or are you frightened, like the rest of us ? Regards