Broccoli Salad with Lemon Vinaigrette

This salad was a really nice change from my usual recipes. I always love a good chopped salad, but tend to gravitate towards the same basic salad structure- cucumbers, bell peppers, and then some variety of olive. Even though I used a lot of the same ingredients I typically would in any salad I make, I flipped them around a little to get a new end result.

The full truth is, I usually shy away from making a broccoli salad because a- I actually don’t enjoy raw broccoli, and b- they’re usually made with a creamy dressing, which I don’t particularly like either.

Regardless, broccoli has been one of the most affordable veggies lately, so instead of using it the same way I always do, or following a recipe that didn’t really appeal to me,  I decided to prepare broccoli in a way I enjoy, then “saladify” it. The trick for me, blanch the broccoli! That way, it’s still crisp, but doesn’t taste raw.

Health Benefits of this Broccoli Salad

  • Broccoli: good source of vitamin C, great for immunity
  • Chickpeas: Excellent source of plant based protein
  • Lemon: High in vitamin C and fiber

Ingredients

  • 1 head of broccoli, chopped into bite size pieces
  • 1/2 can of chickpeas
  • 1 can of hearts of palm, sliced
  • 1/3 cup green peas (I used frozen)
  • 1/2 english cucumber, sliced
  • 1/2 lemon
  • 1/2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 large bowl filled with ice + water

Recipe

  1. Bring a large pot of water to a boil, toss in your broccoli. Cover and cook 1 minute and 30 seconds.
  2. Remove the broccoli from the water and place in your ice bath to stop the cooking.
  3. If you’re using frozen peas like I did, add them to the boiling water the broccoli was in. Cook for 3 minutes
  4. Toss the peas in the ice bath and let cool
  5. Drain the water and let the broccoli and peas dry off before adding them to the salad.
  6. Combine the broccoli, peas, hearts of palm, chickpeas and cucumber in a bowl.
  7. Combine the lemon juice, olive oil, salt and pepper in a small container with a lid. Mix well. You can add more lemon at this stage if you enjoy a more “lemony” flavour
  8. Portion out the salad and add the dressing. Enjoy!

Option- you can also top the salad with sliced avocado. This adds a great amount of healthy fat to the recipe.

You can also  leave the broccoli raw for this recipe- I just enjoy the taste of cooked broccoli more than raw.

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