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.

20150602 211133 - Broccoli, Zucchini and Avocado Salad

Big tray of veggies ready for roasting!


20150602 222630 - Broccoli, Zucchini and Avocado Salad

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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