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Creamy Broccoli Salad

Creamy Broccoli Salad

At this time of year, salads really become my thing. I love how quick and easy they are – perfect for mid week meals. And there is just so much you can do with your salads! They can be one bowl meals or an accompaniment to the main part of the meal. They can be simple or more complicated too, although simplicity rules in my house. The options really are endless. Just so long as it’s tasty, that’s really all that matters!  This Creamy Broccoli Salad is a perfect example.

It only has just a few salad ingredients but they are balanced with a zingy and textured dressing. The capers and pickles in the dressing give the texture and tang and turn a simple salad into something quite remarkable. And it’s healthy too. Really what more could you ask for!  I particularly like this with fish but it works with chicken or pork just as well. Or it’s a delicious salad to have as part of a larger offering if catering for a crowd. And being vegetarian it caters to just about everyone.

So next time you are looking to spice up your salad game give this Creamy Broccoli Salad a go!

 

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Creamy Broccoli Salad

Ingredients

2 cups broccoli florets, chopped into bite sized pieces
1/2 tin of lentils, drained
1/4 red onion, finely sliced
1 tablespoon Sherry vinegar
2 tablespoons pitted kalamata olives, roughly chopped
¼ cup Greek yoghurt
1 good teaspoon Dijon mustard
1-2 tablespoons olive oil
1 tablespoon drained capers, roughly chopped
3-4 pickles / cornichons, roughly chopped (about 4cm long)
1/2 teaspoon honey
1 teaspoon soy sauce
salt

Instructions

1
Lightly steam the broccoli then drain and refresh under some cold water. This stops the broccoli cooking further. Allow to drain well.
2
Place the finely sliced onion into a medium bowl along with the Sherry vinegar and a pinch of salt. Allow to quick pickle for a few minutes while making the salad dressing.
3
In a small bowl, combine the yoghurt, mustard, olive oil, capers, pickles, soy and honey along with a pinch of salt. Mix well to combine all ingredients and taste. Add a little more olive oil, mustard or soy if needed. You want quite a sharp dressing as it will dull down a bit on the salad.
4
Add the broccoli, lentils and olives to the bowl with the onion along with s generous spoons of the yoghurt dressing. Stir gently to combine and toss the salad together.
5
Divide between 2-3 plates and serve alongside grilled fish or chicken. Add a little more of the dressing as a sauce for the protein if you wish.

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