Broccoli Walnut Salad

Broccoli salad recipe
Broccoli Salad

Instead of the typical green salad with lettuce, try a broccoli salad for your summer side dish this year. With just five ingredients and no cooking, this salad comes together in minutes. (Other summer salads to try: Watermelon Strawberry Bocconcini Salad with Basil and Slaw with ZESTY Lime Dressing.)

How To Make It

Combine broccoli florets with red onion and walnuts. Separately, make a simple dressing by mixing 1 cup of olive oil-based mayo with 2 teaspoons of vinegar. Add the dressing to the veggie bowl, mix thoroughly, and refrigerate for two hours before serving.


The broccoli and red onion are a good source of fiber, vitamin C, and antioxidants. The walnuts also provide fiber and antioxidants, along with plant-based protein and healthy omega-3s.

Allergen Information for Broccoli Walnut Salad

Broccoli Walnut Salad is free of all allergens except tree nuts and eggs.

If you have a tree nut allergy, you could try substituting the walnut with dried cranberries, hemp seeds, sunflower seeds, or diced prunes.

If you have an egg allergy, you could try using vegan mayo for the dressing.

Pro Tip:

Put the onions in the fridge for 30 minutes to reduce tears when cutting onions. Then, cut off the top, but leave the root end intact. (The highest concentration of sulphuric compounds that make your eyes tear is in the root end.) Peel off the outer layers and chop as needed.

Broccoli Walnut Salad Recipe

Adapted from Peggy Wysocki's Recipe

Prep Time: 10 minutes

Yield: 4 servings


2 bunches broccoli

1/4 red onion

1/2 cup walnuts

1 cup olive oil-based mayo

2 tsp red or white vinegar


  1. Wash two bunches of broccoli and pat dry with a paper towel.

  2. Cut the broccoli florets off and discard the stalks (or freeze for a future soup). Place the florets in a large bowl.

  3. Finely dice red onion and add to the bowl.

  4. Roughly chop walnuts and add to the bowl.

  5. Make dressing by mixing mayo with vinegar. Add to the broccoli bowl, mix thoroughly, and refrigerate for two hours before serving.

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