Ned is obsessed with this dish. He goes on and on about how it’s pure green energy, and insists that I am a god for having created it (and who am I to argue?) – hence, the name of the dish. During my last visit to Baltimore, I made this salad for my brother, Derek, and his friends, and they, too, really loved it.
The trick to the salad is making sure not to overcook the broccoli. For me, overcooked broccoli conjures up memories of TV dinners or middle school cafeteria food, and I have no desire to recreate either culinary experience! So, in preparing the broccoli for this salad, I quickly blanche it for a brief 10-30 seconds, just long enough that the broccoli remains crisp and retains its vibrant green color.
Green God – Avocado Broccoli Salad
- 1 head of broccoli, left on the stalk (when cut, it should yield about 3 – 4 cups)
- 3 cups baby spinach, washed and dried
- 2 Haas avocados cut into medium-sized chunks
- 2 limes, juiced (store-bought lime juice is not recommended here)
- ¼ cup olive oil
- ½ teaspoon sea salt or kosher salt
- ¼ teaspoon fresh ground black pepper
- Fill a medium saucepan with just enough water to cover the head of broccoli once submerged. Then place the saucepan on high heat and bring the water to a boil. Meanwhile, make an ice bath by filling a medium-sized mixing bowl with ice water, and make the dressing.
- To make the dressing, add the chunks of avocado and lime juice to a large mixing bowl. Using a large spoon, stir the avocados, making sure all sides are covered with the lime juice as it will help it not to brown. Then add the olive oil, salt and pepper and stir once more, coating the avocado with the seasoned dressing. Set aside
- Once the water has come to a boil submerge the head of the broccoli, leaving the stem out of the water to use as a handle. Cook the broccoli until just crisp-tender, about 10 – 30 seconds. Next, carefully pull out the broccoli by the stem, or use a pair of tongs, and immediately submerge it into the cold ice water to stop the cooking.
- After about 1 minute remove the broccoli and remove the excess water by firmly holding the broccoli upside down, by it’s stalk and shaking out the water trapped between the florets. The florets of the broccoli should be a vibrant green and the stems should still be crisp. Next, cut broccoli into bite-sized florets and place them into the bowl with the avocado and lime dressing. Then, add the spinach. Combine the ingredients with a large serving spoon. Serve immediately.