Healthy Broccoli Salad

If you’re looking for a new plant based side salad, look no further! This nutrient dense broccoli salad recipe has recently become a staple for me, and I’m sure it will become a staple favourite for you too.

Hands down, this is the best broccoli salad I’ve ever had. I’ve created the dish from healthy fresh ingredients. It thrives on flavour and keeps a crisp and refreshing texture, staying away from mounds of mayonnaise that can be seen in more traditional broccoli salads.

It makes the prefect side dish to grilled fish, or as seen in the pics, black bean burgers and avocado. You can even pack it in a little tupperware for a mid afternoon snack between meals, or make a batch up to take to your next pot luck, the options are endless.

For more meat free recipes, check out Feel Good Meals for a Feel Good Body

Broccoli is an awesome super food – as it is a member of the cruciferous family of vegetables (loved by health enthusiasts and nutritionists alike). This family of vegetables are known for being rich in nutrients, folate, minerals and vitamins C, E, and K. They also are a great source of fibre.

I chose to make the salad with raw broccoli as I love the crisp texture, however, you can partially cook the florets for a softer finish – boil the florets in water for a minute or two, before immediately draining and rinsing with cold water.

That’s it… let’s get ready to cook!

Recipe

Makes 4 sides

Ingredients:

• 1 head broccoli 
• 1 cup cherry tomatoes 
• 2 tbsp pine nuts
• 1/4 cup roughly chopped fresh dill
• 1 tbsp balsamic vinegar
• 1 tbsp extra virgin olive oil
• Himalayan pink salt and pepper to flavour.

What to do:

• Chop the crown of broccoli into small bite size pieces. Depending on personal preference you can chop and add, or compost the stalk. Place the chopped broccoli in a colander, rinse with cold water. Dab off the excess water with paper towel before transferring to a mixing bowl.
• Rinse the cherry tomatoes and chop in half, add to mixing bowl.
• Combine the balsamic vinegar and oil in a measuring jug, gently whisk with a fork. Add oil mix and all the remaining ingredients to the mixing bowl, stir well with a fork.
• You’re done! It’s now time to sit back and enjoy your healthy creation.
• Salad can be refrigerated for 3-4 days.

As always, I’d love to hear how you enjoyed the recipe, so make sure to leave your comments below.

For more meat free recipes, check out Feel Good Meals for a Feel Good Body

Lots of love

Sofie x