20150602 223640 721x541 - Broccoli, Zucchini and Avocado Salad
Salad, Side Dish, Vegan

Broccoli, Zucchini and Avocado Salad

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I used to work at a TexMex restaurant in college and they had this salad that I loved.  It was roasted veggies on top of a bed of lettuce with this tangy, creamy dressing.  I’d always order it when I was working a double because everything else on the menu made me want to take a nap.  That salad inspired this one.


Big tray of veggies ready for roasting!



Lots of fragrant herbs and tahini really made this dish special. Tahini is great for making creamy salad dressings with no cream.

I was really please with the way this came out.  That dressing was amazing and I will definitely be experimenting more with using tahini in dressings now that I have a whole jar of it in my fridge.

Delightful Recipe

Adapted from Chocolate and Zucchini


  • 1 small head of broccoli
  • 2 large zucchini
  • 1 ripe avocado, peeled and chopped
  • 1 head of red lettuce
  • 2 good handfuls chopped fresh herbs: cilantro, chervil, chives, and flat-leaf parsley all good choices
  • 1 rounded tablespoon tahini
  • 1 tablespoon lemon juice
  • Salt & Pepper
  • Olive oil
  • Preheat the oven to 400 degrees
  • Cut the broccoli into even-sized florets. Peel off any tough part on the stem, cut it lengthwise into four long logs, and slice not too thinly.
  • Cut the ends off of the zucchini and cut in half lengthwise then cut the zucchini in 1/2 inch slices on the bias.
  • Toss the broccoli and zucchini in a bowl and pour in 2 Tablespoons of olive oil and toss to coat.  Add more if you need to so that the veggies are all coated.  Sprinkle with 1/2 teaspoon of salt.  Add pepper to taste.
  • Put veggies in an even layer on a rimmed baking sheet.  Roast in the preheated oven for about 30 minutes or until broccoli is charred at the edges.
  • While the broccoli is roasting, prepare the dressing. Put the herbs, tahini, lemon juice, and 1/4 teaspoon salt in a medium bowl.
  • Stir with a fork to combine, and add a little fresh water, teaspoon by teaspoon, stirring all the while until you get a creamy but not too thick dressing. Taste and adjust the seasoning.
  • When the broccoli and zucchini are cooked, transfer to the bowl, add the avocado, and toss to combine. Taste and adjust the seasoning again.
  • Roughly chop lettuce and put on plates.  Top with the dressed roasted veggies.  Enjoy!


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