This easy and nutritious crispy salad serves up broccoli, gherkins and cucumber tossed with a delicious no-mayo dressing. Whether enjoying as a picnic-friendly salad, side dish for dinner or a satisfying lunch, this veggie-heavy salad’s a winner for the balmy summer months.
This salad is also not just a treat for broccoli lovers: Convince your little picky eaters to get their daily greens by pairing it with cheesy pizza and a glass of milk.
The benefits of broccoli
Broccoli has a reputation as a superfood. It is low in calories but contains a wealth of nutrients and antioxidants. For example, one cup of broccoli has as much vitamin C as an orange! Broccoli also:
Boosts brain health;
Helps your heart;
Protects against cancer; and
Fights inflammation.
Easy does it
With each bite you take, you’ll get a tasty combo of crunchiness, crispness and tanginess. Plus, it’s so easy to make. Simply chop up your broccoli, cucumber and gherkins, mix the dressing and toss it all together. That’s it!
No-mayo salad dressing
Consider this recipe as a healthy makeover of traditional creamy mayonnaise-laden broccoli salads. The taste and flavour of the ingredients will really shine with this olive oil, apple cider vinegar, lime and garlicky dressing.
To make this tangy salad dressing, simply put it all into a mason jar with a lid and shake until combined.
This recipe tastes best after it’s been allowed to sit for the flavours to combine, preferably for a few hours.
Customise your broccoli crunch salad
Add some diced apples, dried sweet cranberries or slivers of toasted almonds in for a fun twist and a dash of colour. You could also make the salad half broccoli and half cauliflower or why not add some crispy bacon pieces to the mix?
Deli delight: Make this fresh and flavourful broccoli salad that packs the crunch as a side dish or a healthy lunch.
Course Salad
Cuisine Global
Keyword Salad
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
Author Irene Muller
Ingredients
700gbroccoli florets
230gbroccoli tender stems
10small pickled gherkins
1large English cucumber
Salad Dressing
100mlolive oilextra virgin
50mlapple cider vinegar
salt and pepperto taste
1tspcrushed garlic
1limejuice and rind
Instructions
Since we are using fresh heads of broccoli for this recipe, we need to break them down into small florets.
Florets are the flowery part of the head. We don’t want to use the trunk or large branches here, so remove any leaves or thick stems.
Cut through the stem below the florets with the tip of a sharp knife.
Slice off florets to break them up if they are too large.
Turn the remaining bunch of florets upside down on your cutting board, and slice down through the middle of the stalk. Pull the two halves apart.
Trim the larger stems off with the tip of your knife. Wash the broccoli tender stems and leave as is. Cut the stems in half also to be used for the salad.
Put the the broccoli in boiling water for about three minutes on medium heat. Drain and let it cool before adding to your salad bowl.
Thoroughly rinse the cucumber in cool water and remove the skin. Lay the cucumber on a cutting board and cut the cucumber in half lengthwise with a sharp knife. Gently scoop out the seeds by gliding the tip of a spoon or a butter knife across the length of the flesh. Be careful to only remove the seeds and not too much of the flesh. Slice the cucumber and add to the salad.
Slice the gherkins and add.
Mix carefully.
Combine the dressing ingredients, mix well, taste and season. If needed, add more ingredients for a tangier taste.
Irene Muller is a Mother of 5 and a Grandmother of 8 who loves nothing more than cooking great food for everyone. She writes recipes for several publications and really loves that people can try and enjoy her cooking. Irene Muller Muck Rack Profile, Irene Muller on Flipboard