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Avocado and broccoli salad with roast parsnip topping

This is far more than your average salad!

Just check out the ingredients - creamy avocado, nutritious broccoli, an earthy topping and flavourful dressing…. What’s not to love?

You’ll enjoy how the roast parsnips and mushrooms add a satisfying crunch to the whole dish too.

If you want to up your salad game, let’s get cooking!


Prep time: 10 minutes

Cook time: 25 minutes

Serves: 2 people


2 avocados, diced

200g broccoli florets, blanched & cooled

1 cucumber, sliced

200g cherry tomatoes, halved

100g lettuce

Salt & pepper, to taste


2 parsnips, peeled & cut into matchsticks

200g mushrooms, sliced

2 tbsp olive oil

1 tsp dried thyme

Salt & pepper, to taste


60ml olive oil

2 tbsp lemon juice

1 tbsp Dijon mustard

1 clove of garlic, minced

Salt & pepper, to taste


  1. Start to make the topping by preheating the oven to 200°C.

  2. In a bowl, combine the parsnip matchsticks, mushroom slices, oil, thyme and seasoning. Toss well so everything is evenly coated.

  3. Spread in a single layer on a baking sheet and roast for 20 to 25 minutes, turning once or twice, until the parsnips are crispy and golden and the mushrooms are tender.

  4. Take them out of the oven and leave to cool.

  5. Next, make the dressing. Add the oil, lemon juice, mustard, garlic and seasoning to a bowl and whisk until thoroughly combined. Set aside.

  6. To complete the salad, take a large bowl and add the avocado, broccoli florets, cucumber, tomatoes and lettuce. Drizzle with the dressing and toss everything well.

  7. Season to your taste, then sprinkle the parsnips and mushrooms on top.


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