Avo-dressed Broccoli Salad

This is currently my favorite lunch option, and not just because I think broccoli and avocado are BFFs. The beans + broccoli + veggies together with the creamy-but-spicy dressing is just so so good, plus super filling. This is a great option to take for lunch. It's also a great option for veggie night, or if not, you want to top it with a bit of protein. Super flexible.

You can definitely use canned chickpeas. You can also use any other favorite canned bean, or, if you'd rather, freshly cooked beans. As you know, I do love my pot o' beans; I made this with both black beans, with chickpeas and then with the fresh beans and all variations were tasty.

Avo-dressed Broccoli Salad

Yield: 4 - 6 servings

Ingredients

1 large onion, thinly sliced, divided

1/2 cup brine from pickled jalapeño slices

3 avocados, halved, pitted, and cut into ½-inch pieces, divided

6 tablespoons extra-virgin olive oil, divided

large head of broccoli (1 1/2 - 2 pounds), cut into 2-inch piece florets, and stem peeled and chopped smallish

1 1/4 teaspoons Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume

Freshly ground black pepper

2 (15-ounce) cans chickpeas or other favorite bean, drained and rinsed (or use 3 cups cooked beans, drained and cooled)

1/2 cup pickled jalapeño slices, chopped

1/3 cup radishes, sliced thin

1/3 cup tomatoes, chopped into smallish pieces

1/2 cup chopped fresh cilantro leaves

Instructions

Make the dressing

In a large bowl, add 1/3 of the onion slices and jalapeño brine and let sit for 10 minutes. Add half of avocado pieces and 3 tablespoons oil and use a fork or potato masher to mash until mostly smooth and combined. Season well with freshly ground pepper; set dressing aside.

Make the salad

In a 12-inch skillet with a lid, heat 2 tablespoons oil over medium heat until shimmering. Add remaining onion slices and broccoli stem pieces, and let cook until bright green and starting to sweat. Add the remaining broccoli, 2 tablespoons water, 1 teaspoon salt, and freshly ground pepper to taste. Stir well to combine, and then cover and cook undisturbed for 5 minutes, until broccoli is bright green. Uncover and continue to cook, stirring occasionally, until broccoli is dark brown and crispy in spots and water has evaporated, 10 to 13 minutes. Add to bowl with prepared dressing. Set aside.

To now-empty skillet, add 1 tablespoon oil and heat over medium-high until shimmering. Add chickpeas/beans, 1/4 teaspoon each salt and pepper, and cook, tossing chickpeas in skillet occasionally, until lightly browned, 6 to 10 minutes. Add to bowl with broccoli and dressing. Toss to combine.

Add chopped pickled jalapeños, sliced radishes, tomato pieces, remaining avocado pieces and gently stir to combine. Add cilantro, season with salt and pepper to taste. Toss again and serve. Enjoy!