A Fresh Spring Salad With Asparagus and Broccoli

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!

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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.

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.

Healthy Warm Broccoli ‘Rice’ Salad with Asparagus.

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

Julia

Healthy Warm Broccoli 'Rice' Salad with Asparagus

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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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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 servings

Course: Salad

Calories: 325

Ingredients Method Nutrition Video

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

Method

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.

Nutrition

Calories: 325kcalCarbohydrates: 26gProtein: 10gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 1mgSodium: 70mgPotassium: 1164mgFiber: 13gSugar: 6gVitamin A: 1738IUVitamin C: 164mgCalcium: 163mgIron: 4mg