Raw broccoli salad
This raw broccoli salad features fresh broccoli, creamy avocado, and crunchy almonds, all brought together by a tangy mustard dressing. It's quick to prepare, making it an excellent option for a healthy side dish or light lunch.
Cook time 0 min
Prep time 5 min
Ingredients:
1 cup broccoli1 cup almonds
1 avocado
1 tbsp olive oil
1 tbsp mustard
Raw broccoli salad is a refreshing, nutrient-dense option perfect for a light lunch or a healthy side dish. This recipe combines fresh broccoli with creamy avocado, crunchy almonds, and a tangy mustard dressing. It's simple to prepare and packed with flavor and texture. Let's dive in and explore how to create this delightful dish.
Instructions:
- Wash the broccoli thoroughly under cold running water.
- Pat the broccoli dry with a clean kitchen towel.
- Chop the broccoli into small, bite-sized florets. If you prefer, you can also finely chop the stems.
- Place the almonds on a cutting board.
- Roughly chop the almonds to your desired texture. You can leave some pieces larger for a nice crunch.
- Cut the avocado in half lengthwise and remove the pit.
- Use a spoon to carefully scoop out the avocado flesh.
- Dice the avocado into small cubes.
- In a small bowl, combine 1 tablespoon of olive oil and 1 tablespoon of mustard.
- Mix well until fully combined.
- In a large mixing bowl, combine the chopped broccoli, almonds, and diced avocado.
- Drizzle the olive oil and mustard dressing over the salad mixture.
- Gently toss all the ingredients together until everything is evenly coated with the dressing.
- Ensure all ingredients are well mixed and the dressing is evenly distributed.
- Taste the salad and season with salt and pepper if desired.
- For an additional flavor boost, you can also add a squeeze of lemon juice or a pinch of garlic powder.
- Transfer the salad to a serving dish or individual plates.
- Serve immediately and enjoy your fresh, nutritious raw broccoli salad!
This raw broccoli salad is not only easy to make but also brimming with health benefits. With the perfect balance of textures and flavors, it’s a versatile dish that fits well into any meal plan. Whether you're aiming for a nutritious lunch or a vibrant side, this salad is sure to satisfy. Experiment with the tips provided to tailor the recipe to your tastes and enjoy a wholesome, delicious meal.
Raw broccoli salad FAQ:
Raw broccoli salad can be stored in the refrigerator for about 1 to 2 days. However, it's best enjoyed fresh, as the avocado may brown and the almonds could lose their crunch over time.
If you need a substitute for mustard, you can use Greek yogurt for creaminess or replace it with lemon juice or vinegar for acidity. Adjust to taste for your preferred flavor profile.
No specific pan size is needed for this salad, as it’s typically served in a bowl. A medium-sized mixing bowl works well for assembling the salad before transferring it to a serving dish.
Fresh broccoli should be bright green with firm, tightly packed florets and no signs of yellowing or wilting. Avoid broccoli with brown spots or a soft texture.
Yes, you can add other raw vegetables like bell peppers, carrots, or cucumbers to the salad for added flavor and crunch. Just make sure to chop them into bite-sized pieces for even mixing.
Cooking Tips:
- Choose fresh, firm broccoli for the best texture. You can also blanch the broccoli briefly in boiling water if you prefer a slightly softer texture.
- Toast the almonds lightly in a dry skillet for added flavor and crunch before adding them to the salad.
- Use a ripe avocado for a creamy consistency that will blend well with the other ingredients.
- Customize the dressing by adding a splash of lemon juice or a pinch of salt and pepper to taste.
- For extra flavor, consider adding a handful of dried cranberries or a sprinkle of parmesan cheese.
Nutrition Facts
1 ServingsCalories 1190kcal
Protein 36g
Carbohydrates 55g
Fiber 33g
Sugar 9g
Fat 120g
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