A quick and easy broccoli salad tossed in a simple homemade dressing. It’s healthy too! This salad packs great for lunch, picnics and BBQs. Serves 6 as a side. Or enjoy as a light and healthy meal for two!
400-425gbroccoli florets(from ca. 600 g broccoli stalks), larger stalks halved or quartered through the stem
1x 400 g can organic white butter beans(alternatively cannellini beans), rinsed and drained
2small red onions,finely chopped
25ggrated parmesan(or more), to taste
pinchof chili flakes
3tablespoonsslivered almonds,lightly toasted
For the dressing:
6tablespoonsextra-virgin olive oil
2tablespoonsfreshly squeezed lemon juice
1/2tablespoongrainy Dijon mustard
¼teaspoonfine sea salt
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!
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.