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Endless Summer Broccoli Salad

Endless Summer Broccoli Salad with Avocado Dressing

Crunchy broccoli florets, sweet cranberries, savory sautéed shallots and sweet potatoes cloaked in creamy avocado dressing make - perfect for summer pot lucks.
Course Side Dish
Cuisine American
Keyword broccoli salad, no mayo broccoli salad, no mayo salad, summer side dishes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 to 8 servings
Calories 378kcal
Author Lauren


Creamy Avocado Dressing

  • 2 ripe avocado
  • ¼ cup granulated sugar
  • ¼ cup low fat Greek Yogurt
  • 4 tablespoons apple cider vinegar
  • 1 tablespoon water

Endless Summer Broccoli Salad

  • 2 broccoli crowns florets removed from stems
  • 1 large sweet potato ½" dice
  • 3 shallots half-moon slices
  • 1 tablespoon unsalted butter
  • 3 tablespoons extra virgin olive oil divided
  • ¼ cup dried cranberries
  • ¼ cup slivered almonds


Creamy Avocado Dressing

  • Cut avocado in half the long way, remove seed.  Scoop avocado into food processor.
  • Add sugar, yogurt, and vinegar to the food processor.  Blend until completely smooth.  Add water and blend until incorporated.
  • Refrigerate while preparing the salad ingredients.

Endless Summer Broccoli Salad

  • Preheat oven to 375°F.  Thoroughly wash sweet potato.  Cut into ½ inch cubes.  Drizzle with 2 tablespoons of olive oil and sprinkle with salt.  Roast for 30 to 40 minutes until cooked through and slightly crispy.  Let cool slightly.
  • In a sauté pan, melt butter and oil over medium heat.  Add sliced shallots and sprinkle with a general amount of salt (about ½ teaspoon).  Bring heat to high and cool for 2 minutes, sautéing occasionally.  Reduce heat to low and simmer for 5 minutes until tender and a little crispy.  Let cool slightly.
  • In a large bowl, combine broccoli, cranberries, almonds, and shallots.  Cover with the creamy avocado dressing and stir well to evenly coat.
  • Add sweet potato and mix to incorporate.
  • Served chilled.  Will keep up to 3 days if kept refrigerated in an air tight container.


  • For a vegan version, substitute coconut yogurt and vegan butter.  You can substitute all oil for vegan butter, but the final texture of the shallots will be more crispy and less caramelized.
  • This is a summer salad.  If you have a toaster oven, try roasted the sweet potato in the oven rather than using a big oven for one silly potato.
  • You don't have to add the sweet potato last, but it will keep it from squishing while stirring in the dressing.


Calories: 378kcal | Carbohydrates: 43g | Protein: 9g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 102mg | Potassium: 1200mg | Fiber: 12g | Sugar: 19g | Vitamin A: 6768IU | Vitamin C: 189mg | Calcium: 152mg | Iron: 2mg