Welcome to the world of healthy and delicious salads! Try the ultimate Broccoli Salad recipe! This colorful and flavorful salad is perfect for any occasion, whether you’re hosting a party or simply looking for a healthy meal option. Packed with vitamins, minerals, and antioxidants, broccoli is the star ingredient in this salad.
- Can I Add Cheese To This Salad?
- What Is The Best Way To Store Leftovers?
- Can I Use Frozen Broccoli To Make This Salad?
- Can I Make This Salad In Advance?
- Can I Use A Different Type Of Dressing?
- What Should I Serve With Broccoli Salad?
- What Are The Health Benefits Of Broccoli?
- More Vegetarian Recipes
- Broccoli Salad
Can I Add Cheese To This Salad?
Yes, you can even add crumbled feta or goat cheese to this salad to give it a salty and creamy flavor. However, this will make the salad no longer vegan.
What Is The Best Way To Store Leftovers?
Store any leftover Broccoli Salad in an airtight and dry container in the refrigerator for up to 3 days.
Can I Use Frozen Broccoli To Make This Salad?
While fresh broccoli is recommended, you can use frozen broccoli if fresh is not available. However, be sure to thaw the broccoli and pat it dry before adding it to the salad.
Can I Make This Salad In Advance?
Yes, you can make this salad in advance, but it is best to add the dressing just before serving to prevent the salad from becoming too soggy.
Can I Use A Different Type Of Dressing?
Yes, you can use any dressing of your choice, such as a balsamic vinaigrette or a honey mustard dressing. However, the tangy and creamy dressing in this recipe complements the flavors of the broccoli perfectly.
What Should I Serve With Broccoli Salad?
Broccoli salad pairs well with grilled chicken or fish, or as a side dish to a sandwich or wrap. It also makes a great addition to a potluck or picnic spread.
What Are The Health Benefits Of Broccoli?
Broccoli is a superfood packed with vitamins C and K, fiber, and antioxidants. It has been linked to reducing the risk of cancer, improving heart health, and promoting healthy digestion.
More Vegetarian Recipes
- For Salad:
- 1½ cups broccoli florets
- 2 small zucchinis cut into ribbons
- 2 cucumbers cut into ribbons
- 1 cup frozen green peas thawed
- 1 large avocado peeled, pitted and sliced
- 6 cups fresh baby spinach
- For Dressing:
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon zest grated
- Salt and ground black pepper as required
- For salad: in a saucepan of lightly salted boiling water, add the broccoli florets and cook for about 1-2 minutes.
- Drain the broccoli and immediately place into a bowl of iced water for 5 minutes.
- Again, drain the broccoli and pat dry with a clean tea towel.
- For dressing: in a small-sized bowl, add all the ingredients and beat until well combined.
- Divide the cooked broccoli, zucchini, cucumbers, green peas, avocado and spinach into serving bowls.
- Drizzle with dressing and serve.
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