Prepare an ice bath for the broccoli.

Bring a large pot of water to boil. Once boiling, add the broccoli florets and cook for 60 seconds. Remove the broccoli from the hot water and dunk them immediately into the ice bath. Remove the broccoli from the ice bath and transfer it into a large bowl.

Add the cherry tomatoes, red onion, golden raisins and cooked bacon and toss to combine.

In a blender or food processor, combine the avocado and lemon juice and pulse until smooth. If it's still chunky, add a few tablespoons of water to smooth it out. Season the avocado sauce with salt and pepper and then toss the broccoli salad in the avocado sauce. Taste and adjust salt and pepper as needed and serve.