Vibrant Broccoli Avocado Salad

1Bring a pot of water to a boil and blanch the broccoli florets (2 cups) for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking process. Drain again and set aside.

2In a large mixing bowl, combine the chopped lettuce (2 cups), blanched broccoli, diced avocado, cherry tomatoes, (½ cup) red onion, (¼ cup) and feta cheese (¼ cup).

3In a small bowl, whisk together the olive oil (¼ cup), lemon juice (2 tablespoons), honey (1 teaspoon), salt, and pepper until well combined to create the dressing.

4Pour the dressing over the salad mixture and gently toss to combine, ensuring all ingredients are coated with the dressing.

5Serve immediately, garnished with additional feta cheese (¼ cup) if desired.