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Broccoli and Avo Salad with Roasted Almond Dressing

30 Minutes
4 Servings
10 Ingredients


Combining all the green goodness you need for a balanced meal, this salad makes the perfect side or main meal for a meat-free Monday.


For the dressing:

1. Roast the nuts in the oven at 180 °C, or toast under the grill until they are golden brown, then chop them up roughly.

2. Add the remaining ingredients and half of the nuts to a tall, narrow container and blend using a stick blender. Then stir in the remaining nuts and season to taste.


For the salad:

3. In a small pot of boiling salted water, blanch the broccoli until al dente (still crunchy) and refresh it in cold water.

4. Combine the broccoli, avocados, spring onion and wild rocket, mix gently and spread over a platter.

5. Pour the dressing over the salad and serve.


Prep Tip: Make sure the dressing has cooled before pouring it over the salad as it may discolour the avocado. Blend only half of the nuts because they help make the dressing creamy and the flavour infuses better when prepared this way. The second addition of crushed nuts is for some crunchy texture.

Nutritional Information

Not Available


For the dressing:

  • ½ cup whole almonds
  • 3 tbsp. red wine vinegar
  • 1 tbsp. wholegrain mustard
  • 4 tbsp. crème fraiche
  • 100 ml milk
  • Salt and pepper


For the salad:

  • 400 g tender stem broccoli (you could use normal broccoli, broken up into florets)
  • 2 ripe avocados; pitted and cut into chunks
  • 5 medium spring onions; finely sliced
  • 1 small bag of wild rocket