1 lb. broccoli, florets cut into 1-inch pieces, stalks peeled, halved lengthwise, and sliced into 1/2-inch pieces
5 carrots peeled, cut into 1/4-inch slices
3 ribs of celery, sliced into 1/4-inch slices
1 ripe avocado, halved, pitted, and cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
2 tsp grated lemon zest plus 4 tablespoon lemon juice
2 garlic cloves, minced
1/4 tsp pepper
1/2 cup dried cranberries
1/2 cup sliced almonds, toasted
2 shallots, sliced thin
2 tablespoon minced fresh tarragon
2 cups grapes cut in half
Directions
Bring 1 cup water and 1/2 teaspoon salt to boil in large saucepan over high heat. Add broccoli stalks, then place sliced carrots on top of stalks so they sit just above the water. Place broccoli florets on top of carrots. Cover and cook until broccoli is bright green and crisp-tender, about 3 minutes. Meanwhile, fill large bowl halfway with ice and water. Drain broccoli and carrots well; transfer to ice bath, let sit until just cool, about 2 minutes. Transfer broccoli and carrots to triple layer of paper towels and dry well. Empty and dry bowl- set aside.
Process avocado, oil, lemon zest and juice, garlic, pepper and remaining 3/4 teaspoon salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Season with salt and pepper to taste.
Toss broccoli, carrots, celery, dressing, cranberries, grapes, almonds, shallot and tarragon in now-empty large bowl until evenly coated. Season with salt and pepper to taste. Serve.
