1. Place a rack in lowest part of oven and heat to 450 degrees.
2. Meanwhile, slice dark green parts of scallions, then transfer to a small bowl and set aside. Coarsely chop remaining scallion parts and place in blender or food processor along with the avocado, herbs, vinegar, lemon zest and juice, 1 tablespoon oil, 1 teaspoon salt, and 1/4 teaspoon pepper. With machine running, slowly add water and blend until smooth; transfer to a bowl, then cover and refrigerate until ready to serve.
3. Combine broccoli, remaining 3 tablespoons oil, and the red pepper flakes on a baking sheet and season with salt and pepper to taste. Toss well to coat, then spread into an even layer with flat sides of broccoli facing down. Bake until tender and slightly charred, 15 to 20 minutes.
4. To serve, spread sauce on a platter, then top with broccoli and sprinkle with reserved scallion greens.
Source: Hannaford fresh Magazine, January-February 2021