Avocado and Broccoli Salad with Pistachios

Avocado and Broccoli Salad with Pistachios

Broccoli salad never tasted better. Creamy avocado and blanched broccoli florets tossed with roasted pistachio oil, garnished with pistachios. So tasty!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Autor elle


  • 1 large head of broccoli, cut into florets
  • 1 large ripe but firm avocado, halved, peeled, and thinly sliced
  • 3 tablespoons pistachio oil
  • 1/2 tablespoon freshly squeezed lemon juice
  • sea salt and freshly ground black pepper
  • 1/4 cup chopped shelled roasted salted pistachios (25 g)


  1. Set a steamer basket in a saucepan with 4-5 cm of simmering water. Add the broccoli. Cover and reduce heat to medium and let cook until the broccoli is tender; about 5-6 minutes. (I test this by checking if the broccoli can be pierced with a fork). As soon as it is tender, remove from the heat and place in serving bowl.
  2. Drizzle with the pistachio oil and lemon juice, season with salt and pepper and gently toss. Sprinkle with the chopped pistachios and serve.
  3. Enjoy!