This warm broccoli rice salad is fresh, fast, and full of green goodness—ready in under 20 minutes. It’s light, creamy, and satisfying thanks to avocado, sesame seeds, and a tangy yogurt herb dressing.
If you enjoy bright, veggie-packed meals like this, don’t miss my spinach mango salad or cucumber pea salad!
Ingredients
- Broccoli – I love pulsing it into "rice"—it’s such a fast, fiber-filled way to create a warm salad base without actual grains.
- Asparagus – Go for medium-thin spears. They cook up crisp-tender and pair beautifully with the creamy avocado.
- Greek yogurt – A staple in my fridge. It makes this dressing creamy without being too heavy.
- Sugar snap peas – These add a satisfying crunch and slight sweetness. Don’t skip them—they make the salad pop + extra nutrition!
- Avocados – They bring richness and healthy fats. Slice them last to keep them vibrant.
- Sesame seeds (black + white) – The combo looks pretty and adds a fun nutty texture. I usually toast mine first for extra flavor.
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make Warm Broccoli Salad
- Make the dressing: Add yogurt, herbs, garlic, lime juice, olive oil, and a pinch of salt to a blender. Blend until smooth and creamy. Set aside.
- Prep the greens: Add broccoli florets to a food processor and pulse until it resembles rice. Trim asparagus and sugar snap peas. Cut asparagus in half.
- Blanch the veggies: Boil 1 liter of water. Add asparagus and snap peas. Cover and let sit for 3–5 minutes until crisp-tender. Drain.
- Sauté broccoli rice: In a skillet, heat olive oil over medium. Add broccoli rice and cook 3–5 minutes until warmed but not browned. Season with lime juice, salt, and pepper.
- Assemble the salad: Divide broccoli rice between plates. Top with avocado slices, asparagus, and sugar snap peas. Sprinkle with sesame seeds.
- Add dressing and serve: Drizzle with yogurt herb dressing and serve warm.
Tips
- Don’t overcook – Keep the veggies bright and crisp for best texture.
- Use a sharp knife for avocado – Or slice right in the skin for easy prep.
- Try other greens – Snow peas or green beans work too.
- Add protein – Great with poached eggs, grilled tofu, or flaky fish.
- Make it vegan – Use a plant-based yogurt for the dressing.
- Chop herbs finely – If you don’t have a blender.
- Toast the sesame seeds – For a little extra nuttiness.
- Keep it colorful – Add radish slices or shredded carrot.
- Double the dressing – It’s great on grain bowls or roasted veggies.
- Serve immediately – This salad is best while still slightly warm.
Freezing And Storing Instructions
- To Store. Keep the components (dressing and salad) separate in the fridge for up to 2 days.
- To Make Ahead. Prep the dressing and chop the veggies ahead. Assemble and warm just before serving.
- To Reheat. Lightly warm the broccoli rice in a skillet (rice broccoli can be enjoyed cold too!). The rest can be served chilled or room temp.
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Recipe Card
Healthy Warm Broccoli ‘Rice’ Salad with Asparagus
This warm broccoli rice salad with asparagus, avocado, and yogurt herb dressing is a light and healthy veggie-packed meal ready in 20 minutes.
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By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
For the Salad
- 1 broccoli, 200 g, cut into florets
- 7 ounces asparagus
- 1 cup sugar snap peas
- 2 avocados
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 1 tablespoon olive oil
- sea salt + ground black pepper
- half of a lime juiced
For the Dressing
- 4 tablespoon Greek yogurt
- A handful of mint leaves
- A handful of parsley leaves
- 1 small garlic clove, minced
- 1 tablespoon lime juice, freshly squeezed
- sea salt
- 1 tablespoon olive oil
INSTRUCTIONS
- Make the dressing: Add yogurt, herbs, garlic, lime juice, olive oil, and a pinch of salt to a blender. Blend until smooth and creamy. Set aside.1 cup sugar snap peas, 1 tablespoon olive oil, half of a lime juiced, 4 tablespoon Greek yogurt, A handful of mint leaves, A handful of parsley leaves, sea salt, 1 small garlic clove
- Prep the greens: Add broccoli florets to a food processor and pulse until it resembles rice. Trim asparagus and sugar snap peas. Cut asparagus in half.1 broccoli, 7 ounces asparagus, 1 cup sugar snap peas
- Blanch the veggies: Boil 1 liter of water. Add asparagus and snap peas. Cover and let sit for 3–5 minutes until crisp-tender. Drain.
- Sauté broccoli rice: In a skillet, heat olive oil over medium. Add broccoli rice and cook 3–5 minutes until warmed but not browned. Season with lime juice, salt, and pepper.1 tablespoon lime juice, 1 tablespoon olive oil, sea salt + ground black pepper
- Assemble the salad: Divide broccoli rice between plates. Top with avocado slices, asparagus, and sugar snap peas. Sprinkle with sesame seeds.2 avocados, 1 tablespoon black sesame seeds, 1 tablespoon white sesame seeds
- Add dressing and serve: Drizzle with yogurt herb dressing and serve warm.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 325kcalCarbohydrates: 26gProtein: 10gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 1mgSodium: 70mgPotassium: 1164mgFiber: 13gSugar: 6gVitamin A: 1738IUVitamin C: 164mgCalcium: 163mgIron: 4mg
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Can I use frozen broccoli?
YES, just thaw and pat dry before pulsing into rice.
Can I serve this cold?
YES! It’s great at room temp or lightly chilled.
What if I don’t have a food processor?
Chop the broccoli very finely with a knife.
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