Broccoli Salad
A bright green salad that is robust and full of nutritious ingredients…Thisdelicious salad bowl is the best way to use garden fresh green veggies withlemony mustard dressing.
Ingredients
- 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
Instructions
- 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.
Notes
You can use greens of your choice.
Nutrition
Calories: 125kcalCarbohydrates: 6gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 56mgPotassium: 318mgFiber: 2gSugar: 3gVitamin A: 323IUVitamin C: 35mgCalcium: 40mgIron: 1mg
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