Broccoli, Avocado & Spirulina Detox Salad: The Ultimate Green Machine

You want a salad that doesn’t taste like punishment? One that actually fills you up, fuels your body, and makes you feel like a wellness guru without the pretentiousness? This Broccoli, Avocado & Spirulina Detox Salad is it.

Forget sad, wilted greens—this recipe packs crunch, creaminess, and a nutrient punch that’ll make your body thank you. And no, you don’t need a fancy blender or a degree in kale appreciation to make it. Ready to upgrade your lunch game?

Let’s go.

Why This Salad Slaps

This isn’t just another bowl of greens. The combo of broccoli (raw for maximum crunch), avocado (because fat = flavor), and spirulina (nature’s multivitamin) creates a texture and taste explosion. It’s loaded with fiber, healthy fats, and plant-based protein, so you won’t be hangry an hour later.

Plus, the lemon-tahini dressing ties it all together without drowning the ingredients in sadness. Even salad skeptics will come back for seconds.

What You’ll Need

• 2 cups broccoli florets (chopped small—no one wants a tree in their salad)
• 1 ripe avocado (diced, because mush is for baby food)
• 1 tsp spirulina powder (don’t panic—it’s not as scary as it sounds)
• 1/4 cup red onion (thinly sliced, unless you enjoy onion breath for days)
• 1/2 cup cherry tomatoes (halved, because whole tomatoes are a salad betrayal)
• 2 tbsp tahini (the secret weapon for creamy dressing)
• 1 lemon (juiced, because bottled lemon juice is a crime)
• 1 tbsp olive oil (extra virgin, unless you like disappointment)
• Salt and pepper (to taste, unless you have no taste)

How to Make It (Without Messing It Up)

1. Chop the broccoli into tiny florets. Pro tip: Use the stems too—just peel and dice them.

   Waste not, want not.

2. Toss the broccoli with spirulina powder until evenly coated. Yes, it’ll look weirdly green. Embrace it.
3. Add avocado, red onion, and cherry tomatoes.

   Gently mix—this isn’t a wrestling match.

4. Whisk tahini, lemon juice, olive oil, salt, and pepper in a separate bowl. If it’s too thick, add a splash of water. Science!
5. Drizzle the dressing over the salad and toss lightly.

   Don’t drown it—you’re not making soup.

6. Serve immediately or let it sit for 10 minutes to let flavors mingle. Patience is a virtue.

How to Store This Green Masterpiece

This salad is best fresh, but if you must store it, keep it in an airtight container in the fridge for up to 24 hours. The avocado will brown a bit (thanks, oxygen), but a squeeze of lemon juice helps.

FYI, the spirulina might make the dressing look extra green—it’s not mold, we promise.

Why Your Body Will Thank You

Broccoli delivers fiber and vitamin C like it’s going out of style. Avocado brings the good fats and keeps you full. Spirulina?

That blue-green algae is packed with protein, iron, and antioxidants—it’s basically nature’s multivitamin. The lemon-tahini dressing adds healthy fats and a dose of probiotics (if you use raw tahini). In short, this salad is a nutrient bomb disguised as food.

Common Mistakes (And How to Avoid Them)

• Overdressing the salad: A little goes a long way.

  You can always add more.

• Using unripe avocado: It’s like eating chalk. Wait for it to soften.
• Skipping the spirulina: It’s the MVP here. Don’t chicken out.
• Not tasting as you go: Seasoning is personal.

  Adjust accordingly.

No Spirulina? No Problem.

If spirulina isn’t your thing (or you just can’t find it), try moringa powder or chlorella for a similar nutrient boost. No powder at all?

Add a handful of spinach or kale. IMO, it’s not the same, but it’ll still taste good.

FAQs

Can I use frozen broccoli?

Technically, yes—but thaw and drain it well. Raw broccoli gives the best crunch, though.

Is spirulina safe for everyone?

Most people tolerate it fine, but if you’re pregnant, breastfeeding, or have autoimmune issues, check with your doctor first.

Can I add protein to this?

Absolutely.

Toss in chickpeas, grilled chicken, or hemp seeds for an extra boost.

Why does my dressing taste bitter?

Old tahini or too much spirulina can cause bitterness. Fresh ingredients fix this.

How do I make this salad less… green?

Add shredded carrots or purple cabbage for color. But why fight the green?

It’s part of the charm.

Final Thoughts

This salad proves that healthy eating doesn’t have to be boring or complicated. It’s crunchy, creamy, and packed with nutrients—without requiring a culinary degree. Whether you’re detoxing, meal-prepping, or just hungry, this recipe delivers.

And if anyone questions your newfound love of green food, just hand them a fork. They’ll understand.