18 Delicious Broccoli Recipes for Healthy Eating

18 Delicious Broccoli Recipes for Healthy Eating

Broccoli is a powerhouse of nutrients, packed with vitamins, fiber, and antioxidants. Whether you’re looking for a quick side dish, a hearty main course, or a light salad, these 18 delicious broccoli recipes will make healthy eating a breeze. From the rich and creamy Broccoli Cheddar Soup to the crispy Broccoli Tots with Spicy Mayo, there’s something for every taste bud. Try the Garlic Parmesan Roasted Broccoli for a simple yet flavorful side, or whip up a Broccoli and Cheese Stuffed Chicken for a protein-packed meal. If you’re in the mood for something light, the Broccoli and Avocado Salad is a refreshing choice. With so many tasty options, you’ll never get bored of this superfood!

Garlic Parmesan Roasted Broccoli

This crispy, cheesy broccoli is the side dish that’ll steal the spotlight—garlicky, golden, and ready in under 30 minutes.

Ingredients

• 1 large head broccoli, cut into florets (about 4 cups)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss broccoli florets with 3 tbsp olive oil, 4 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread broccoli in a single layer on the prepared baking sheet. Roast for 15 minutes, then flip florets and sprinkle with 1/4 cup Parmesan cheese and 1/4 tsp red pepper flakes (if using).
4. Return to oven for 5–7 more minutes, until edges are crispy and cheese is melted.

The magic here? Roasting at high heat caramelizes the garlic and turns the Parmesan into crispy, savory bits—no soggy broccoli in sight.

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely to avoid burning!).

Broccoli Cheddar Soup

This cozy, velvety soup is pure comfort in a bowl—loaded with tender broccoli and sharp cheddar for a rich, satisfying bite.

Ingredients:

• 4 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups low-sodium chicken broth
• 1 lb broccoli florets, chopped small (about 4 cups)
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese

Instructions:

1. Melt 4 tbsp unsalted butter in a large pot over medium heat. Add 1 small yellow onion and cook for 5 minutes until soft. Stir in 2 garlic cloves and cook for 30 seconds until fragrant.
2. Whisk in 1/4 cup all-purpose flour to form a paste. Slowly pour in 2 cups whole milk and 2 cups chicken broth, whisking constantly until smooth.
3. Add broccoli florets, 1 tsp Dijon mustard, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 15 minutes, stirring occasionally, until broccoli is tender.
4. Remove from heat and stir in 2 cups cheddar cheese until melted. For extra creaminess, blend half the soup with an immersion blender (optional).

The Dijon mustard and smoked paprika add a subtle depth that makes this version stand out—no bland broccoli soup here!

Tip: For a smoother texture, steam the broccoli separately and blend the entire soup before adding cheese.

Broccoli and Cheese Stuffed Chicken

This juicy, cheesy stuffed chicken is a weeknight hero—packed with tender broccoli and melty cheddar, it’s comfort food without the fuss.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup small broccoli florets, steamed and finely chopped
• 1 cup shredded sharp cheddar cheese
• 1/4 cup cream cheese, softened
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix the chopped broccoli, cheddar cheese, cream cheese, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper.
3. Slice a pocket into the side of each chicken breast, being careful not to cut through. Stuff each with 1/4 of the broccoli-cheese mixture, then seal with toothpicks.
4. Rub chicken with olive oil, then sprinkle with remaining 1/2 tsp garlic powder, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper.
5. Bake for 22–25 minutes until chicken reaches 165°F and the filling is bubbly. Rest 5 minutes before serving.

The cream cheese keeps the filling luxuriously creamy, while a hint of smoked paprika adds a subtle smokiness to every bite.

Tip: For extra crunch, broil the stuffed chicken for 1–2 minutes at the end!

Creamy Broccoli Pasta

This cozy pasta dish wraps tender broccoli in a velvety, garlicky sauce—comfort food that feels fancy but comes together in minutes.

Ingredients:

• 8 oz short pasta (like penne or fusilli)
• 2 cups small broccoli florets
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• Pinch of red pepper flakes (optional)

Instructions:

1. Cook pasta in salted boiling water according to package instructions. Add broccoli florets during the last 2 minutes of cooking. Drain, reserving 1/2 cup pasta water.
2. In the same pot, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant (don’t let it brown!).
3. Pour in heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using). Simmer for 2 minutes, stirring occasionally.
4. Reduce heat to low. Stir in Parmesan until melted, then add drained pasta and broccoli. Toss to coat, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.

The magic here? The broccoli cooks right with the pasta—no extra pans, and it soaks up all that creamy garlic goodness.

Tip: For extra richness, swap half the Parmesan with sharp white cheddar.

Broccoli Quinoa Salad

This vibrant broccoli quinoa salad is packed with crunch, protein, and a zesty lemon dressing—perfect for meal prep or a quick lunch!

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 cups small broccoli florets
• 1/4 cup finely diced red onion
• 1/3 cup dried cranberries
• 1/4 cup toasted slivered almonds
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a saucepan, combine 1 cup quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
2. While quinoa cooks, blanch broccoli florets in boiling water for 1 minute, then drain and rinse under cold water to stop cooking.
3. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Add cooled quinoa, broccoli, 1/4 cup red onion, 1/3 cup cranberries, and 1/4 cup almonds to the bowl. Toss gently to coat.

The sweet-tart cranberries and toasty almonds play off the lemony dressing, making every bite a lively mix of textures.

Tip: For extra flavor, let the salad chill for 30 minutes before serving—the quinoa soaks up the dressing beautifully!

Broccoli and Cauliflower Gratin

This creamy, cheesy gratin turns humble veggies into a showstopping side—perfect for holiday dinners or cozy weeknights alike.

Ingredients

• 1 small head cauliflower, cut into florets
• 1 small head broccoli, cut into florets
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/3 cup panko breadcrumbs

Instructions

1. Preheat oven to 400°F. Grease a 9×13-inch baking dish.
2. Steam broccoli and cauliflower for 5 minutes until crisp-tender. Drain well and spread in the dish.
3. In a saucepan, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook 1 minute. Gradually whisk in 2 cups milk until smooth. Stir in 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 3–4 minutes until thickened.
4. Remove from heat; stir in 1 1/4 cups cheddar until melted. Pour sauce over veggies. Sprinkle with remaining 1/4 cup cheddar, 1/4 cup Parmesan, and 1/3 cup panko.
5. Bake 20 minutes until bubbly and golden. Let rest 5 minutes before serving.

The Dijon mustard adds a subtle tang that cuts through the richness, while the panko topping stays extra crisp—no soggy breadcrumbs here!

Tip: For a deeper flavor, swap half the cheddar for Gruyère.

Broccoli Stir-Fry with Soy Sauce

This quick and vibrant stir-fry turns humble broccoli into a savory, garlicky side dish that pairs perfectly with rice or noodles.

Ingredients:

• 1 large head broccoli, cut into florets (about 4 cups)
• 3 cloves garlic, minced
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add broccoli florets and stir-fry for 4 minutes until bright green and slightly tender.
2. Push broccoli to one side of the pan. Add garlic and red pepper flakes (if using) to the empty space and cook for 30 seconds until fragrant.
3. Pour in soy sauce, honey, and sesame oil, tossing everything together until the broccoli is evenly coated. Cook for 1 more minute to glaze.

The magic here? A quick toss in the honey-soy mix gives the broccoli a glossy, caramelized finish without overcooking it. Tip: For extra crunch, blanch the broccoli for 1 minute in boiling water before stir-frying.

Broccoli and Cheddar Frittata

This fluffy, cheesy frittata is a foolproof way to turn simple ingredients into a hearty breakfast or brunch star.

Ingredients:

• 6 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 2 cups small broccoli florets
• 1/2 cup shredded sharp cheddar cheese
• 1 tablespoon unsalted butter

Instructions:

1. Preheat oven to 375°F. Whisk together 6 large eggs, 1/4 cup whole milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a bowl until smooth.
2. Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium. Add broccoli florets and cook for 3 minutes, stirring occasionally, until bright green.
3. Reduce heat to low, add 1 tablespoon butter to the skillet, and swirl to coat. Pour in egg mixture and sprinkle 1/2 cup cheddar cheese evenly over the top.
4. Cook undisturbed for 2 minutes, then transfer to the oven. Bake for 12–15 minutes until the center is just set and edges are golden.

The magic here? Letting the stovetop crisp the bottom before finishing in the oven for an extra-fluffy texture.

Tip: For easy slicing, run a butter knife around the edges right after baking.

Broccoli Tots with Spicy Mayo

These crispy broccoli tots are a veggie-packed twist on the classic, with a kick from creamy spicy mayo—perfect for snacking or dunking!

Ingredients:

• 2 cups finely chopped broccoli florets (steamed and patted dry)
• 1/2 cup shredded cheddar cheese
• 1/4 cup panko breadcrumbs
• 1 large egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 2 tbsp olive oil (for baking)
• 1/4 cup mayonnaise
• 1 tbsp sriracha
• 1/2 tsp lime juice

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and drizzle with 1 tbsp olive oil.
2. In a bowl, mix broccoli, cheddar cheese, panko, egg, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp salt until combined.
3. Shape mixture into 1-inch tots (about 20 total) and place on the prepared sheet. Drizzle tops with remaining 1 tbsp olive oil.
4. Bake for 20–25 minutes, flipping halfway, until golden and crisp.
5. Meanwhile, whisk mayonnaise, sriracha, and lime juice in a small bowl. Serve tots warm with spicy mayo.

The secret? Steaming the broccoli first ensures tender centers without sogginess—so every bite is crunchy outside, fluffy inside.

Tip: For extra crispiness, broil the tots for 1–2 minutes at the end (watch closely!).

Broccoli and Mushroom Risotto

This comforting risotto blends earthy mushrooms and crisp-tender broccoli into a velvety, Parmesan-rich dish that feels indulgent yet wholesome.

Ingredients:

• 4 cups low-sodium vegetable broth
• 2 tbsp olive oil, divided
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine (or sub broth)
• 2 cups small broccoli florets
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat broth in a saucepan over low; keep warm. In a deep skillet, heat 1 tbsp olive oil over medium. Add mushrooms and cook 5–6 minutes until browned. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to skillet. Sauté onion for 3 minutes, then add garlic and cook 30 seconds. Stir in Arborio rice, coating grains in oil, 1 minute.
3. Pour in white wine, scraping up browned bits. Simmer until mostly evaporated. Add 1/2 cup warm broth, stirring frequently until absorbed. Repeat, adding broth in 1/2-cup increments, for 15 minutes.
4. Stir in broccoli and reserved mushrooms. Continue adding broth and stirring until rice is al dente and broccoli is bright green (5–7 more minutes).
5. Remove from heat. Stir in Parmesan, butter, 1/2 tsp salt, and 1/4 tsp pepper. Cover and let rest 2 minutes before serving.

The key here? Letting the risotto rest off-heat ensures a luxuriously creamy texture without overcooking the broccoli. It’s a restaurant-worthy trick for home cooks!

Tip: For extra depth, toast the Arborio rice in the skillet for 2 minutes before adding wine—it amplifies the nutty flavor.

Broccoli and Bacon Salad

This crunchy, creamy salad is the perfect balance of smoky bacon and fresh broccoli—ideal for potlucks or a quick side that steals the show.

Ingredients:

• 4 cups fresh broccoli florets (cut into bite-sized pieces)
• 6 slices thick-cut bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup red onion, finely diced
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup roasted sunflower seeds (optional for crunch)

Instructions:

1. In a large bowl, combine broccoli, crumbled bacon, cheddar cheese, and red onion.
2. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Pour the dressing over the broccoli mixture and toss gently to coat everything evenly.
4. Sprinkle sunflower seeds on top (if using) and refrigerate for at least 30 minutes before serving to let the flavors meld.

The magic here? The tangy-sweet dressing clings to every nook of the broccoli, while the bacon adds a salty punch that keeps you coming back for more.

Tip: For extra crispness, toast the sunflower seeds in a dry skillet over medium heat for 2–3 minutes before adding.

Broccoli and Sweet Potato Curry

This cozy, veggie-packed curry balances earthy sweet potatoes with tender broccoli in a creamy coconut sauce—just the thing for a fuss-free weeknight dinner.

Ingredients

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 2 cups broccoli florets
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp coconut oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes until soft. Stir in 3 cloves garlic, 1 tbsp ginger, 1 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp salt; cook for 1 minute until fragrant.
2. Pour in 1 can coconut milk and 1 cup vegetable broth, scraping up any browned bits. Add the sweet potato, bring to a simmer, and cook uncovered for 12 minutes, stirring occasionally.
3. Add the broccoli and simmer for 5 more minutes, or until both vegetables are tender. Stir in 1 tbsp lime juice.
4. Garnish with cilantro and serve warm over rice or with naan.

The lime juice brightens the rich coconut sauce, while the sweet potato melts into the curry for the creamiest bite. Tip: For extra protein, stir in a can of rinsed chickpeas with the broccoli.

Broccoli and Almond Stir-Fry

This vibrant stir-fry is a weeknight hero—crunchy broccoli meets buttery almonds in a garlicky sauce that comes together in minutes.

Ingredients

• 1 large head broccoli, cut into florets (about 4 cups)
• 2 tbsp neutral oil (like avocado or grapeseed)
• 3 cloves garlic, minced
• 1/3 cup sliced almonds
• 2 tbsp soy sauce
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 1 tbsp toasted sesame oil

Instructions

1. Heat 2 tbsp neutral oil in a large skillet or wok over medium-high. Add broccoli florets and stir-fry for 4 minutes until bright green with slight char.
2. Push broccoli to one side. Add 3 cloves minced garlic and 1/3 cup sliced almonds to the empty space. Toast for 1 minute until fragrant.
3. Reduce heat to medium. Drizzle in 2 tbsp soy sauce, 1 tbsp honey, and 1/2 tsp red pepper flakes. Toss everything to coat evenly, cooking for 1 more minute.
4. Remove from heat and stir in 1 tbsp toasted sesame oil.

The magic here? The almonds toast with the garlic, infusing every bite with nutty depth. Serve over rice or slurp it straight from the pan.

Tip: For extra crunch, reserve a few raw almonds to sprinkle on top just before serving.

Broccoli and Carrot Slaw

This crunchy, vibrant slaw is a refreshing twist on the classic, with a tangy-sweet dressing that brings out the best in fresh veggies.

Ingredients:

• 4 cups finely chopped broccoli florets (about 1 medium head)
• 2 cups shredded carrots (about 2 large carrots)
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp roasted sunflower seeds (optional for crunch)

Instructions:

1. In a large bowl, combine the broccoli and carrots.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
3. Pour the dressing over the vegetables and toss until evenly coated.
4. Cover and refrigerate for at least 30 minutes to let the flavors meld.
5. Just before serving, sprinkle with sunflower seeds (if using).

The honey-Dijon dressing clings perfectly to every bite, while the broccoli stays satisfyingly crisp—no sad, soggy slaw here!

Tip: For extra brightness, add a handful of dried cranberries or swap half the mayo for Greek yogurt.

Broccoli and Chickpea Stir-Fry

This vibrant stir-fry comes together in under 20 minutes, packing a punch of flavor and plant-powered protein—perfect for busy weeknights.

Ingredients:

• 2 tbsp olive oil
• 3 cups broccoli florets
• 1 (15 oz) can chickpeas, drained and rinsed
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add broccoli florets and sauté for 4 minutes, stirring occasionally, until bright green.
2. Add chickpeas and 3 cloves minced garlic; cook for 2 minutes until fragrant.
3. Pour in 1 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp smoked paprika, and 1/4 tsp red pepper flakes. Toss to coat and cook for 3 more minutes until the broccoli is tender-crisp.
4. Remove from heat and sprinkle with sesame seeds (if using).

The smoky-sweet glaze clings perfectly to the chickpeas, while the broccoli stays satisfyingly crunchy—no soggy veggies here!

Tip: For extra depth, add a squeeze of lime juice just before serving.

Broccoli and Zucchini Fritters

These crispy Broccoli and Zucchini Fritters are packed with fresh veggies and just the right amount of crunch—perfect for a quick lunch or a fun side dish!

• 2 cups grated zucchini (about 1 medium zucchini)
• 1 ½ cups finely chopped broccoli florets
• 2 large eggs, lightly beaten
• ½ cup all-purpose flour
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 3 tbsp olive oil, for frying

1. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine zucchini, broccoli, eggs, flour, Parmesan, parsley, garlic powder, salt, and black pepper. Mix until well combined.
3. Heat olive oil in a large skillet over medium heat. Scoop ¼-cup portions of the mixture into the pan, flattening slightly with a spatula.
4. Cook for 3–4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

The secret to these fritters? A double dose of green goodness—broccoli adds texture while zucchini keeps them tender inside.

Tip: Serve with a dollop of Greek yogurt or lemon aioli for extra zing!

Broccoli and Lentil Soup

This cozy, nutrient-packed soup is a hug in a bowl—hearty lentils and tender broccoli come together in a savory broth that’s just as easy as it is satisfying.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups low-sodium vegetable broth
• 1 cup dried green or brown lentils, rinsed
• 3 cups broccoli florets (about 1 small head)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until softened. Stir in the garlic, 1 tsp cumin, and 1/2 tsp smoked paprika; cook for 30 seconds until fragrant.
2. Pour in the vegetable broth and add the lentils. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
3. Stir in the broccoli florets, 1/2 tsp salt, and 1/4 tsp black pepper. Cover and cook for 5–7 minutes until the broccoli is tender but still bright green.
4. Remove from heat and stir in the 1 tbsp lemon juice. Taste and adjust seasoning if needed.

The lentils add a creamy thickness without dairy, while the lemon brightens every bite—perfect for a quick weeknight reset. Tip: For extra richness, swirl in a spoonful of tahini before serving.

Broccoli and Avocado Salad

This vibrant salad is a crunchy, creamy dream—perfect for picnics or a quick lunch that feels fancy without the fuss.

Ingredients:

• 4 cups fresh broccoli florets (cut into bite-sized pieces)
• 1 large avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/3 cup dried cranberries
• 1/4 cup sunflower seeds
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, toss broccoli florets, diced avocado, red onion, cranberries, and sunflower seeds.
2. In a small jar, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Pour the dressing over the salad and gently toss to coat everything evenly—the avocado will soften slightly, creating a creamy texture.
4. Serve immediately or chill for up to 1 hour to let flavors meld (any longer and the avocado may brown).

The magic here? The avocado doubles as a veggie and a dressing thickener, making every bite luxuriously smooth.

Tip: For extra crunch, toast the sunflower seeds in a dry skillet over medium heat for 2–3 minutes before adding.

Conclusion

Discover 18 delicious and healthy broccoli recipes to elevate your meals. From savory dishes like Garlic Parmesan Roasted Broccoli and Broccoli Cheddar Soup to lighter options like Broccoli Quinoa Salad and Broccoli Avocado Salad, there’s something for every taste. Enjoy comforting classics like Creamy Broccoli Pasta or try innovative twists like Broccoli Tots with Spicy Mayo. Perfect for quick weeknight dinners or nutritious meal prep, these recipes make broccoli the star of your plate.