Broccoli, berries, and avocado salad

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  • 4 cups broccoli, chopped and without stems
  • 1 ½ cup strawberries, cut lengthwise
  • ½ cup raspberries
  • 1 big and firm avocado
  • 2 tbsp sliced toasted almonds

For the dressing:

  • 2 tbsp natural yoghurt
  • 1/2 tsp poppy seeds
  • 1 tbsp mayonnaise
  • 1 tbsp raspberries
  • Juice of 2 lemons
  • Salt and pepper to taste

6 servings


First fill a bowl with chilled water and a few cups of ice. Set aside.

Bring a pot of water to a boil and add a tablespoon of salt. Put the broccoli in the boiling water and count to 30.

As soon as you get to 30, strain the broccoli and put it in the bowl with ice and water. Allow the broccoli to cool down completely. Then remove with a draining spoon and set aside.

Cut the strawberries lengthwise, remove the avocado’s skin and pit, then dice it.

Put the broccoli in a plate or bowl as a base, and distribute the strawberries, raspberries, avocado, and toasted almonds on top.

For the dressing, mix all the ingredients, taking care of grinding the raspberries completely when you mix everything. Pour over the salad and serve immediately.