When I asked what recipes y’all wanted to see this summer I got several requests for salads and knew I had to share this recipe! My Aunt Laura made us this salad last summer and my mom and I immediately asked for the recipe. My aunt adapted it from an old Southern Living recipe and it is just so good. Easy to prepare, but lots of flavor and surprising crunch from the baked ramen noodles and nuts. You could easily customize this based on what fresh veggies you have on hand. It’d be great with cherry tomatoes or even fresh corn as the summer goes on!
Summer Broccoli & Avocado Salad
10
minutes10
minutesIngredients
1 package ramen noodles, broken into small pieces
1 cup chopped pecans
1/4 cup butter
1 large head romaine lettuce
1 pound fresh broccoli, chopped into small florets
6 green onions, chopped
1-2 avocados, sliced
1/2 cup olive oil
1/3 cup white wine vinegar
1/4 cup honey
2 tbsp dijon mustard
Directions
Preheat oven to 350 and melt butter. Combine butter with ramen noodles and pecans and toast in the oven 10-15 minutes until browned.
Add olive oil, vinegar, honey, mustard and seasoning packet from ramen noodles to a jar or bowl and whisk to combine. Season with salt and pepper if preferred.
Add romaine, broccoli, green onion, avocado and ramen noodle mixture to a large bowl and toss to combine. Dress a few minutes before serving.
I just made this for a family dinner the other night and it was a hit! It’s a great salad for cookouts and such because it’s pretty substantial, so you can prep it ahead of time and just add the dressing when you get to your destination. I like to make my dressing in a mason jar so I can just shake it up and pour when I’m ready! If you’re into ramen noodles on salads (which you should be) make sure to also check out my Ramen Noodle Picnic Coleslaw and Mandarin Orange Rainbow Ramen Salad.
Biscuits & blessings,
Leels
