• Start by blanching the broccoli. Prepare an ice bath (a large bowl with ice and water).
• Bring a pot of water to a boil. Add the broccoli florets and cook for 1 to 2 minutes, until they are bright green and still crunchy. Remove them with a slotted spoon and place them directly in the ice bath to stop cooking. Then, transfer them all to a towel to remove the water. Place all the broccoli florets in a large bowl.
• To toast the almonds, place the almonds in a nonstick skillet over medium-low heat. Stir the nuts and shake the pan until the almonds toast, about 5 to 6 minutes. Don’t walk away! You don’t want them to burn.
• Make the citrus dressing. Drizzle a few tablespoons of it over the broccoli in the bowl. Toss. Top with the diced red onion, the almonds, the cherries and a big pinch of salt and pepper. Toss together.
• Add the chopped avocado to the bowl. Drizzle with the remaining dressing. Serve immediately.

Creamy Citrus Dressing

• Whisk together the orange juice, yogurt, vinegar, honey, garlic and a big pinch of salt and pepper. Stream in the olive oil and whisk until the dressing comes together and is creamy and smooth. You can also make this in a small blender!