Garlic Broccoli Salad

Name: Garlic Broccoli Salad
Prep time: 15 min
Cook time: 5 min
Total time: 80 min
Yield: 6 servings
Ingredients: 4 cups broccoli crowns; ¼ cup olive oil; 3 cloves garlic cloves; ½ teaspoon salt; ¼ teaspoon dried oregano; ¼ cup distilled white vinegar; 2 cups sliced canned mushrooms; 1 firm-ripe avocado; black pepper; fresh oregano; lemon

A quick blanch keeps this broccoli salad vivid and crisp even after a spell in the fridge. Its sharp garlic dressing settles into the florets, while avocado makes each forkful creamy.

By Betty Lou Gardner1 hr 20 minUpdated 2026-08-25

Briefly blanched broccoli stays bright and crisp while canned mushrooms and creamy avocado give this salad plenty of substance. After an hour in the refrigerator, the garlic, oregano, olive oil, and vinegar settle into every bite, making it an easy side for grilled meats, sandwiches, or light summer meals.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I like this salad because it tastes like something that took more effort than it really did. The garlic gets into everything while it sits in the refrigerator, and by supper time the broccoli has soaked up all that good flavor. If I know the people coming over enjoy garlic, I sometimes sneak in an extra clove and never hear any complaints about it.