Broccoli avocado salad

 This was delicious. Steamed the broccoli in oil and garlic, then some Massel chicken stock. Added some white miso to the dressing and sliced pickled onions to the salad. Would be good with toasted walnuts too. 

BROCCOLI AND DRESSING

1

avocado, halved

1

small garlic clove, finely chopped

¼

cup tahini

1

teaspoon finely grated lemon zest

7

tablespoons fresh lemon juice, divided

⅓

cup cilantro leaves with tender stems, plus more for serving

8

tablespoons olive oil, divided

Kosher salt, freshly ground pepper

1

pound broccoli (about 2 medium heads), stems peeled, heads halved lengthwise

1

medium red onion, sliced into ½-inch rings

1

tablespoon toasted sesame seeds

Preparation

1. BROCCOLI AND DRESSING

   Step 3

   Prepare a grill for medium, direct heat. Purée one avocado half, garlic, tahini, lemon zest, 5 Tbsp. lemon juice, ⅓ cup cilantro, 4 Tbsp. oil, and 2 Tbsp. water in a blender, adding a splash of water if needed, until smooth. Season with salt and pepper.

   Step 4

   Toss broccoli and onion with 2 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until broccoli crowns are dark brown in places and stems are crisp-tender, 5–7 minutes. Let cool slightly.

   Step 5

   Coarsely chop broccoli and onion. Toss in a medium bowl with remaining 2 Tbsp. lemon juice and 2 Tbsp. oil; season with salt and pepper.

   Step 6

   Spread tahini dressing on a serving platter and top with broccoli mixture. Drain some of the pickled jalapeños (you will have extra). Top broccoli mixture with remaining chopped half of avocado, sesame seeds, drained jalapeños, and more cilantro.