Ingredients
- 400-425 g broccoli florets (from ca. 600 g broccoli stalks), larger stalks halved or quartered through the stem
- 1 x 400 g can organic white butter beans (alternatively cannellini beans), rinsed and drained
- 2 small red onions, finely chopped
- 25 g grated parmesan (or more), to taste
- pinch of chili flakes
- 3 tablespoons slivered almonds, lightly toasted
For the dressing:
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/2 tablespoon grainy Dijon mustard
- 1 clove garlic, minced
- ¼ teaspoon fine sea salt
Instructions
- Lightly steam the chopped broccoli (2 minutes, or more depending on preference) I like mine crisp. Rinse with cold water to stop cooking process. Drain well.
- In a small bowl, combine all of the dressing ingredients (olive oil, lemon, mustard, garlic and salt). Whisk together until the mixture is well combined.
- Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. Add the beans, red onion, parmesan and chili flakes. Toss to combine. Add the almonds and toss again.
- Serve and enjoy!
Nutrition
Notes
- You can add dressing ahead then nuts before serving to allow flavors to deepen. See tips above if wanting to use raw broccoli.
- Be sure to use the freshest broccoli available and organic, if possible. This recipe also works well with lightly steamed broccolini (also called Bimi) as a tasty side dish.
- Leftovers keep well for a 2-3 days in the fridge, tightly covered.