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Broccoli Salad

Today I am sharing a broccoli salad. It’s easy to make, as you simply just chop off little pieces from a head of broccoli. It’s healthy, and delicious at the same time. The dressing does call for some mayonnaise, but because you are eating so much broccoli I think it really weighs out any bad side effects from the mayonnaise! If you are reluctant to eat any store bought mayonnaise, then you can always make your own and I know there are lots of recipes on the internet. This is also a great salad to make because it should be made a day ahead of when it is to be enjoyed. This makes it a perfect salad for stress-free dinner menus. Which is my dream way to go. A little about this salad: the crunchiness of the broccoli combines perfectly with the sweet and sharp vinaigrette. I sprinkled roasted pumpkin seeds on top, but you could also add roasted pine nuts. I would definitely add the spring onion garnish, it really adds something extra-special to this salad.

FOR MORE RECIPES AND FOOD TALK VISIT www.afroditeskitchen.com

akstampLevel of Difficulty: 1/5
Preparation Time: about 20 minutes
Cooking Time: n/a but needs 12 to 24 hours in the fridge
Makes 3 large servings

ingredients

2 tbs & 1 tsp red wine vinegar
45ml mayonnaise
1 & 1/2 tsp honey
1 tsp mustard
salt & pepper to taste
1 large head of broccoli chopped into small pieces
roasted pine nuts or pumpkin seeds for garnish
chopped spring onion for garnish

recipe

brocolli-56251. Prepare your dressing. Add the vinegar, mayonnaise, honey, mustard, pepper and salt into a small bowl and whisk until it comes together. Taste it. Add more vinegar for sharpness, more mayonnaise for smoothness, more honey for sweetness and more mustard for taste. I prefer my vinaigrette on the vinegar-y side.

2. Place your chopped broccoli in a plastic container that you can close. Pour the dressing on top of the broccoli. Close and shake the container so that the dressing covers all of the broccoli.broccoli-5644

3. Place the broccoli in the fridge for at least 12-24 hours.

4. When serving, add a liberal amount of chopped spring onion and roasted pumpkin seeds (or pine nuts) on top as garnish. The salad is good for 1 to 2 days in the fridge.

FOR MORE RECIPES AND FOOD TALK VISIT www.afroditeskitchen.com 

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