Roasted Broccoli Salad

Updated at: Sat, 20 Jul 2024 21:30:30 GMT

Step 1

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli horizontally at juncture of crowns and stalks. Cut crowns into 4 wedges if 3 to 4 inches in diameter or 6 wedges if 4 to 5 inches in diameter. Trim tough outer peel from stalks, then cut into 1/2 inch thick planks about 2 to 3 inches long.

Step 2

Toss broccoli with 3 tbsp oil. Working quickly, lay broccoli in single layer, flat sides down, on preheated sheet. Roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Transfer broccoli to cutting board, let cool slightly, then cut into 1 1/2 inch pieces

Step 3

Process remaining 2 tbsp oil, half of avocado, vinegar, garlic, salt, and pepper in food processor until smooth, scraping down sides of bowl as needed; transfer to large serving bowl. Add broccoli, remaining avocado, tomatoes, and basil and toss to combine. Season with salt and pepper to taste. Serve.

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